77 90 минут 4 порции
Sabji, or CABG, and vegetable dish in Indian cuisine, seasoned with many spices. Do not pretend to know Indian and Vedic traditions, but under such heading found this delicious recipe. The sweetness of the beets combined with the pickles... spices that mingled in a wonderful tomato sauce! I was pleased with the result!
Ingredients for Beet sabji
- Potatoes - 4 PCs
- Beets - 2 PCs
- Carrots - 1 piece
- Cucumber - 2 PCs
- Melted butter - 4 tbsp
- Mustard - 1 tsp.
- Juice - 250 ml
- Flour - 1 tbsp
- Sugar - 1 tsp.
- Salt - 2 tsp.
- Spices - 1 tsp.
- Curry - 1 tsp.
- Coriander - 0.5 tsp.
- Bay leaf - 2 PCs
Step by step instruction of cooking Beet sabji
A small remark. The above lists all the spices that is in the recipe originally. Part of the herbs I had, but without them it was very tasty!
Potatoes, carrots and beets wash, peel, cut into strips.
In a pan melt 2 tbsp of oil, add the mustard and fry. Add the carrots and beets and fry on all sides. Then cover, simmer.
Mix potatoes with 2 tbsp oil, put in the oven on a medium heat. After some time, stir and leave in the oven until cooked.
Cucumbers cut into strips (preferably - somewhat smaller than pictured).
When potatoes, carrots and beets are ready, mix them in the pan. Add the pickles, the fire to make the minimum.
The cooking of the sauce.
In a saucepan, sauté 1 tablespoon flour until slightly Golden, add tomato juice, sugar 1 tsp, salt 2 tsp, asafoetida 1 tsp, a mixture of peppers, curry 1 tsp, coriander 0.5 tsp., Bay leaf 2 pieces
Sauce bring to the boil (the consistency will be quite thick).
Add the dressing to vegetables, stir, turn off the heat and add the greens.