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Beetroot stir fry

Beetroot stir fry

Simple, healthy and delicious South-Indian style beetroot stir-fry or thoran that you can make in less than 30 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Dairy-free, Gluten-free, Indian, Vegan
Servings 4
Calories 185 kcal

Ingredients
  

  • 4 medium-sized beetroots finely grated
  • 2 tablespoon coconut oil
  • 1 tablespoon mustard seeds
  • 1 tablespoon urad dal
  • 1 tablespoon cumin seeds
  • 8 to 10 curry leaves
  • 1 green chilli slit into half optional
  • 1 large onion chopped
  • 1 teaspoon asafoetida optional
  • salt
  • 1 tablespoon coriander powder
  • 1 teaspoon salt
  • ¼ cup freshly grated coconut or unsweetened shredded coconut
  • fresh coriander chopped

Instructions
 

  • Wash, peel and finely grate the beetroots. Or use a food processor for grating.
  • Heat oil in a large pan. Add mustard seeds and allow them to crackle. Then, add the urad dal and cumin seeds.
  • Once they turn light brown and release their aroma, add the chopped onion, curry leaves, asafoetida and the green chilli.
  • Once the onions turn translucent, add the grated beetroot.
  • Mix well and cook uncovered for about 5 minutes whilst stirring constantly.
  • Add salt, coriander powder and the grated or shredded coconut.
  • Mix well for a minute and switch off the flame. Garnish with chopped coriander and enjoy.

Notes

  1. Nutritional values are a rough estimate for guidance.
  2. Omit the green chilli to keep it less spicy.

Nutrition

Calories: 185kcalCarbohydrates: 17gProtein: 4gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 690mgPotassium: 405mgFiber: 6gSugar: 8gVitamin A: 131IUVitamin C: 48mgCalcium: 65mgIron: 3mg
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