Feb 27, 2009

Beet Green Poriyal


Beet leaves-25 count,Chopped
Oil-1 tbsp
Mustard seeds-¼ tsp
Onion chopped-¼ cup
Green chili-2 *
Curry leaves-12 (Optional)
Cilantro-2 tbsp,Chopped
Salt *
Grated Coconut - 2 Tbsp
(Fresh or Dried)


Heat oil in a medium pan. Once the oil is hot, add mustard seeds and urad dal. After the mustard seeds splutter add chopped onion and green chili. Once the onions starts soften add the shredded coconut and sauté for a min. Then add beet greens, salt and cook till it becomes tender. Cook it in medium heat else the water in the greens will dry out soon. When beet green is fully cooked (soft enough) remove from the stove top and add cilantro. Serve with rice.