Beetroot Leaves Stir-fry with green garlic
This simple stir-fry recipe celebrates the flavours of the season. Combining the earthy sweetness of beetroot leaves with the sharp bite of green garlic and the subtle heat of fresh chilies creates a dish that is both delicious and nourishing. It makes a perfect accompaniment to any curry, roti, or rice, and can even be used as a flavorful topping for toast.
Servings: 2
Calories: 70kcal
Ingredients
- 100 g beetroot leaves
- 4 stalks green garlic
- 2-3 green chillies
- 1 tbsp Olive Pomace oil
- a pinch of asafoetida hing
- 1 tsp cumin seeds
- Salt to taste
- ½ turmeric powder
- 1 tsp coriander powder
Instructions
- Wash the beetroot leaves and green garlic thoroughly under water to remove all dirt.
- Finely chop all the fresh ingredients (beetroot leaves, green garlic and chillies). For beetroot leaves, remove the bottom of the stems.
- Heat oil in a pan. Add hing and cumin seeds.
- When the seeds start to sputter, add the green chillies and garlic white first. Sauté for 10-15 secs. Add in the garlic greens. Mix well.
- Add the chopped beetroot leaves. Mix well and cover.
- Cook covered for 2 mins.
- Open and mix well. The leaves should just become a little tender but not be overcooked. They will keep their vibrant green colour.
- Remove in a dish and serve hot.
Video
Notes
The same recipe can be made with other sturdy greens like Swiss Chards, turnip greens and also radish greens. Remove the very hard stems if required. Don't discard but keep them to make stock later on.
Nutrition
Calories: 70kcal