Beet-Aloo'r Torkari | Beetroot Stir Fry Recipe

As autumn is approaching, the variety and freshness of the veggies are gradually increasing in the markets. Now a days it’s more convenient to spend time in vegetable markets and fill my bags as quite a few good fresh vegetable shops have opened up near my place. What caught my attention is one of a recent article where it said that health benefits of beetroot includes lowering blood pressure, slowing progression of dementia, preventing constipation and increase blood flow. Excellent source of potassium and Vitamin A as well as Vitamin C. I remember first I had this at my friend Anindita's place along with paratha. The simplicity was having fresh , naturally colored side dish. So taking a cue from it and applying my foodie instincts, I prepared this fast to cook yet a little spicy stir fry so that it takes a tasty turn. The results were pretty decent, if I may say so. Thank you Anindita dear for sharing such simple yet tasty dish.

Ingredients:
2 medium Beetroots
2 small Potatoes
1 Carrot
1/2 tsp Mustard seeds 
1 tsp finely chopped Ginger
2 Green Chilies
1/2 tsp Jeera powder (dry roast jeera on tawa and then grind to make a fine powder)
2 tsp Poppy seeds
Salt to taste
Oil to cook

Method:
Wash, peel the beetroot, potatoes, carrot into thin lengthy pieces. Heat oil in a thick bottomed pan or kadai and crackle mustard seeds. Immediately add finely chopped ginger and stir it for 1 minute. Add green chilies and add potatoes. Season with salt and fry for 2 minutes. Now add beetroot and stir it nicely. Cover the pan to cook and cook it for 5-6 minutes or until the beetroot is soft. The slightest bruise by stirring allows beetroot to bleed during cooking and leaves a nice color. Now add roasted jeera powder, poppy seeds and mix well. Remove it from flame and serve immediately with chapati or parota.