Recipe By Rusna Chowdhury
Ingredients: Beet Leafs 300 grams
Garlic chopped 1 tea spoon
Ginger chopped 1 tea spoon
Onion final slice 2 table spoon
Kalonji (nigella seeds) 1/2 tea spoon
Dry red chilly 2
Turmeric powder 1/4 tsp
Green chilly 2 (chopped)
Salt to taste, Oil 3-4 tbsp
Method: Take the leaves from the stems and wash well. Chop the leaves finely keep aside. Cut beet in slice like Julienning cut.
Heat oil in a frying pan, add dry red chilly and fry until brown. Reduce the heat add kalonji and fry for 30 seconds. Add Garlic, ginger, onion fry for 1 minute. Add the chopped leaves, salt and turmeric powder and mix well. Cover the pan and cook for 2 to minutes (stir in between).
Add 1 to 11/2 cups of water and chopped green chilly. Keep cooking till all the water evaporates (stir occasionally). Remove pan from heat, cover and give 4-5 minutes. Its ready. Serve with white rice or roti.