This tasty and unusual way to serve beets was inspired by a Madhur Jaffrey recipe. No need to have an entire Indian meal - this delicious, beautifully luminous red dish, goes with a variety of foods. If you are lucky enough to have leftovers, add yogurt and a little lime juice and viola! - you have beet salad.
Indian Beets and Tomatoes
Serve 4-6
Ingredients:
- 750 grams tomatoes
- 1 kg. beets
- 3 Tbl. canola oil
- 1/16 tsp. asafetida, or 1 clove pressed garlic
- 1 tsp. cumin seeds
- 1 fresh green or red chili pepper, seeded and chopped, or
1/8 tsp. cayenne pepper
- 1 tsp. turmeric powder
- 1 cup water (250 ml)
- 1 tsp. salt
Directions:
Put the tomatoes in boiling water for 30 seconds. Remove and discard the skins and chop the tomatoes. Set aside.
Skin the beets and cut into 1 cm. x 1 cm. cubes.
Heat the oil in a pot big enough to hold all the ingredients. When the oil is hot add the asafetida and stir a few seconds. Then add the cumin and chili. Stir once and then while stirring add the turmeric. Stir again and then add the tomatoes, cover the pot. After a few minutes add the beets, salt and one cup of water. Cover the pot and cook stirring occasionally for one hour or until the beets are tender.
Note:
You can also make this dish with beets that are already steamed or boiled in which case you only need about 15 minutes to cook this dish.
You can buy asafetida at Dijon. For people who do not eat garlic this is a good substitute.
Indonesia version:
Bit dan Tomat Indian
Untuk 4-6 orang
Bahan-Bahan :
- 750 grams tomat
- 1 kg. bit
- 3 Tbl. minyak canola
- 1/16 tsp. asafetida, atau 1 biji bawang putih di pres
- 1 tsp. biji jinten
- 1 biji cabe segar, bijinya dibuang, atau bisa pakai 1/8 tsp bubuk cabe kering
- 1 tsp. bubuk kunir
- 1 cangkir air (250 ml)
- 1 tsp. garam
Cara Membuat :
Rebus tomat selama 30 detik, kemudian angkat , kupas kulitnya dan potong tomat kecil.
Ambil bit, kupas kulitnya dan potong 1cm. x 1cm.
Panaskan minyak dalam panci. Setelah minyak panas, masukkan asafetida, kemudian masukkan biji jinten dan cabe. Aduk sampai rata, sambil diaduk tambahkan kunir dan tomat, kemudian panci ditutup.
Kalau tomat sudah kelihatan layu, tambahkan bit, garam dan 1 cangkir air. Tutup panci kembali. Masak kurang lebih 1 jam.
Note : Bisa juga menggunakan bit yang sudah masak atau yang sudah direbus. Perlu waktu masak lebih singkat, kurang lebih 15 menit.
Kalau ada sisa, bisa ditambah yogurt dan jus jeruk nipis untuk hari lusa untuk salad bit.
Bisa beli asafetida di Dijon. Ini bagus untuk orang yang tidak bisa pakai bawang putih.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
