Beetroot and Carrot Stir-Fry

Beetroot and Carrot Stir-Fry
Beetroot and Carrot Stir-Fry

Beetroot and Carrot Stir-Fry

5/5

Benefits:

  • Beetroots and carrots are rich in vitamins, antioxidants, and dietary fiber.
  • This dish provides a colorful and nutrient-packed addition to your meal.
  • The spices used in the stir-fry may have potential health benefits, including aiding digestion and providing anti-inflammatory properties.

INGREDIENTS

  • 2 medium beetroots, peeled and thinly sliced
  • 2 medium carrots, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1 tablespoon oil or ghee
  • Chopped cilantro leaves (for garnishing)
  • Lemon wedges (for serving)

INSTRUCTIONS

  1. Prepare Vegetables: Peel and thinly slice the beetroots and carrots. You can use a mandoline or a sharp knife for uniform slices.

  2. Sauté Aromatics: In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.

  3. Add minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  4. Add Onions: Add thinly sliced onions to the pan. Sauté until the onions become translucent.

  5. Add Spices: Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to coat the onions with the spices.

  6. Add Vegetables: Add the sliced beetroots and carrots to the pan. Mix well with the spiced onions.

  7. Stir-Fry: Continue to stir-fry for a few minutes until the vegetables are slightly tender but still retain their crunch.

  8. Cover and Cook: Cover the pan and let the vegetables cook on low heat for about 10-15 minutes, stirring occasionally. This allows the flavors to meld and the vegetables to fully cook.

  9. Adjust Seasoning: Taste and adjust the salt and spiciness according to your preference.

  10. Serve: Garnish the beetroot and carrot stir-fry with chopped cilantro leaves. Serve with rice, roti, or any bread of your choice. Provide lemon wedges for an extra burst of flavor.

TIPS

  • Use young and tender beetroots for better texture and flavor.
  • Adjust the spiciness by modifying the amount of red chili powder.
  • You can add a pinch of garam masala for extra flavor.
  • Serve this beetroot and carrot stir-fry as a vibrant and nutritious side dish.

NUTRITION VALUE

  • Calories: ~100-150 (per serving)
  • Carbohydrates: ~15-20g
  • Protein: ~2-3g
  • Fat: ~4-6g
  • Fiber: ~4-5g

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