Spicy Beetroot with Tomatoes

500g tomatoes
500g beetroot
3 tablespoons vegetable oil
1 tsp whole cumin seeds
1/2 red chilli chopped small (only include seeds if you like it hot)
1 tsp ground turmeric
salt to taste

This is a delicious beetroot recipe recommended by one of our customers.  It has been adapted from Madhur Jaffrey's Eastern Vegetarian Cooking.

Place tomatoes in boiling water, then remove their skins.

Peel beetroot and cut into 2cm dice.

Heat oil in saucepan, when hot put in cumin seeds and chopped chilli and allow to sizzle for 10 seconds.

Stir in turmeric, then immediately add tomatoes.

Cover and allow tomatoes to soften slightly.

Add beetroot and salt. Bring to simmer, then cover and leave on low heat for about an hour, stirring occasionally.

​This is a really tasty side dish with curry, but works equally well as accompaniment to non-spicy dishes.  It but it looks lovely when served - the deep red colour of the beet in its nice thick sauce brightens up any plate of food.



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