Kashi Delights: Beetroot Palya (Dry Sabzi)

# of servings: 4
Preparation Time: 10 mins	Cook Time: 30 mins

Made in this style, this is quick to prepare and nutritious to eat! This curry without gravy goes well with rice, roti or chapati.

Wash and place the whole beets on a trivet in a pressure cooker vessel
Add a cup of water to the bottom of the vessel and pressure cook ('Pressure' mode for 8 mins in IP)
When the beets are cooked, cut the top and bottom
Rinse under water and the skin starts to peel off
Remove the peel completely and chop them as desired
Save the water at the bottom. It would have turned red. This is full of nutrients and can be used as stock or to drink as is. Add a pinch of salt and drink
In a vessel, heat a little oil ('Saute' mode on IP)
Season mustard seeds, cumin seeds and urad daal
Scoop it out and set aside
To the same oil, add green chili paste, curry leaves and saute
Add the chopped beets, salt and saute well
Turn off the heat, add the lemon juice and mix
Add grated coconut and the mustard seeds seasoning
Toss everything together well
Serve hot with rice, roti or chapati

Chopping and peeling beets is easier after cooking them whole
Scooping the seasoning and adding it at the end keeps the crunch of the daal
Since the coconut is raw and not cooked, the sabzi shouldn't be left outside for too long - either use it right away or store it in the fridge when it cools to room temperature

Kashi Delights