Vaporize (kalakumari) wrote in vegancooking,

Stewed Beets with Tomatoes

This recipe comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I've paraphrased the instructions a bit. This is the beet recipe that I promised someone about a week ago. I'm just now getting around to cooking it up for myself!

1.5 lbs tomatoes (or in cans since tomatoes and beets aren't in season together where I live)
2 lbs beets
3 tbsp vegetable oil
1/16 tsp ground asafetida ( I know it smells awful, but this stuff is amazing and really gives food an "authentic" Indian taste)
1 tsp whole cumin seed
1 whole dried hot red pepper (or some cayenne to taste)
1 tsp ground turmeric
1 tsp salt

Peel tomatoes if you like. It gives a smoother texture, but the texture of tomato skins doesn't usually bother me so I skip this step. Chop the tomatoes up. Peel and chop the beets.
Heat oil in your pot. When hot, put in spices one by one in this order: asafetida, cumin, red pepper, turmeric. Then add tomatoes, make sure everything is mixed, and cover the pot until the sizzling noises stop. Add beets and salt, bring to a simmer. Cover, reduce heat and let it simmer for 1 hour or until the beets are tender.

Today I tossed some chickpeas in mine because I didn't have enough beets. I can't wait for it to be done!
Tags: ethnic food-indian, vegetables-beets, vegetables-tomatoes
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