Friday, 30 November 2012

Beetroot-Chickpeas Stir Fry

This is a nutritious combination of chickpeas and beetroot is very good for kids.It is rich in iron and protein along with some essential vitamins.Beetroot is considered to liver-friendly and is also an immunity booster.I've added some whole spices which not only enhance the flavor of the dish but also add some health-enhancing benefits.
Serve it with salad and a bowl of fresh yogurt.

Beetroot-3,medium sized
Carrot-1,medium sized
Chickpeas-1/4 cups
Cinnamon-1 big stick
Black pepper-4-5
Mustard seeds-1/4 teaspoons
Curry leaves-4-5
Shredded Coconut-2 teaspoons,fresh
Salt to taste
Oil-2 teaspoons

-Soak the chickpeas overnight and boil them with a little salt in a pressure for 3 whistles.Allow it to cool.
-Wash the beetroots and carrots and peel them.
-Grate the beetroot and carrot or finely chop them.
-Heat oil in a pan and add mustard seeds.Let it crackle.
-Add the curry leaves and stir for 30 seconds.
-Now add the cinnamon,black pepper and cloves and add the grated beetroot first and stir for 2 minutes.
-Add the grated carrots and mix well.Cook till the vegetables are done.
-Add the boiled chickpeas and mix again.
-Turn the flame off and garnish with some fresh shredded coconut.

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