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4 -5 - medium sized beets
3 inch piece -
4 to 5 -
1 tsp - hot pepper powder (hot chilli powder) or your favourite curry powder or
4 tbsp (or more) - oil
How to Make Beetroot Varuval
Slice beetroots thin into 3 to 4 mm thick pieces of about 1 x 1 inch squares by hand or in food processor.
Heat oil in a skillet. Add cinnamon and cloves. Cover with lid to avoid being splashed by hot oil.
When the cloves puff up, add the sliced beets, stir and roast the beet for about 5 minutes.
Add hot pepper or curry powder, mix and keep stirring and roasting on low heat.
To cut short the cooking time, one can transfer the skillet contents into a microwave pan or plate and keep roasting for 5 minutes at a time on high, stirring the beets in between.
When the beets are a little chewy and a little crispy it is done.
This is a good side dish for rice with sambar, rasam or buttermilk.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.