Dec 21, 2008

Beet Stalk Curry

This is my first recipe in my blog. I was trying to do this for long time but I did not get to it and hope everyone one finds it good and more importantly useful. At last, finally I decided to start day before yesterday so I took few pictures of the dishes I made that day to post it here. I made two curries on that day, one with beet-green and the other by using the beet-stem. Compared to India here (in the US) we get fewer Indian greens here, so I am used to try different recipes with the greens. Not that anyone else has ever tried a curry with beet stems, but I thought not many people do it. Moreover the beet stems look so thick so I did not want to put it with greens and I decided to make another dish with it and it tasted good too. We both (me and my hubby) liked it very much. Let’s start!!



Beet stem-25 count
Oil-1 tbsp
Mustard seeds- ¼ tsp
Salt *
Grated Coconut (Fresh/Dry)- 2 Tbs
Cumin powder-1 tsp
Chili powder-½ tsp *
Lemon Juice-¼ tsp


Cook the beet stems on stove top (add little water) until it becomes tender or microwave the beet stems for 4 min (no need to add water). Heat oil in a medium pan. Once the oil is hot, add mustard seeds and urad dal. After the mustard seeds splutter, add shredded coconut and sauté for a min.
Then add the cooked beet stems, salt, cumin power and chili powder. Mix well and let it cook for few min. Turn off the stove and add lemon juice and mix thoroughly. Keep the pan on stove top for few min. (Don't switch on the stove). Serve with rice.



  1. Beetstem curry is different recipe.i never thought of a recipe using the stem only.I will try and let you know.

  2. so innovative! awesome pics!