Last Updated on 2 months by Neha Deshmukh

Beetroot Recipe – Authentic Indian Beetroot Stir-Fry with Tamarind & Jaggery

Introduction

Oh, beetroot! It’s such an underrated vegetable, isn’t it? For years, I avoided it – honestly, I thought it only came pickled and tasted like dirt! But then my nani (grandmother) made this stir-fry for me, and wow, it completely changed my mind. The sweet, tangy, and slightly spicy flavors are just incredible. It’s a simple dish, but packed with so much flavor. You’ll absolutely love it, and it’s a fantastic way to get a little extra goodness into your diet.

Why You’ll Love This Recipe

This beetroot stir-fry isn’t just healthy; it’s a flavor explosion! It’s quick to make – perfect for a weeknight meal – and uses ingredients you likely already have in your pantry. The combination of tamarind and jaggery creates a unique sweet and sour profile that’s so characteristic of South Indian cuisine. Plus, it’s naturally vegan and gluten-free (with a little attention to the oil you use – more on that later!).

Ingredients

Here’s what you’ll need to make this delicious beetroot stir-fry:

• 1 lb (1/2 kg) Beetroot, diced
• 1 Tbsp Oil
• 1 tsp Mustard Seeds
• Pinch of Asafoetida (Hing)
• 1 sprig Curry Leaves
• To taste Green Chilies, chopped
• To taste Salt
• 2 tsp Tamarind Concentrate
• 1 cup Water
• 1-2 Tbsp Jaggery

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Beetroot: Choosing the Right Variety

Look for beetroot that feels firm and heavy for its size. Smaller to medium-sized beets tend to be sweeter and more tender. You can use any color beetroot – red, golden, or even Chioggia (candy stripe) – they all work beautifully!

Oil: Regional Oil Preferences for Authentic Flavor

Traditionally, this dish is made with sesame oil or groundnut oil (peanut oil) in South India. These oils add a lovely nutty aroma. However, you can use any neutral cooking oil like sunflower or vegetable oil if you prefer. Just keep in mind the flavor profile will be slightly different.

Mustard Seeds: Black vs. Yellow – What’s the Difference?

Both black and yellow mustard seeds work in this recipe, but they have slightly different flavors. Black mustard seeds are more pungent and robust, while yellow mustard seeds are milder. I usually use black mustard seeds for a bolder flavor.

Asafoetida (Hing): Benefits and Usage

Asafoetida, or hing, has a really unique, pungent smell (some say it smells like sulfur!). Don’t let that put you off, though! It adds a wonderful savory depth to the dish and is considered very beneficial for digestion in Ayurveda. A little goes a long way – seriously, just a pinch!

Tamarind Concentrate: A Key Flavor Component

Tamarind concentrate provides that signature tangy flavor. You can find it at most Indian grocery stores. If you’re using tamarind pulp, you’ll need to soak it in hot water and strain it to get the concentrate.

Jaggery: Understanding Different Types & Substitutes

Jaggery is unrefined cane sugar, and it adds a lovely caramel-like sweetness. You can find it in block or powdered form. If you can’t find jaggery, you can substitute with brown sugar or even a little maple syrup, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a medium pan over medium heat.
2. Once the oil is hot, add the mustard seeds and let them pop. This usually takes about 30 seconds.
3. Now, stir in the asafoetida, curry leaves, and chopped green chilies. Sauté for another 30 seconds until fragrant.
4. Add the diced beetroot and salt. Mix well to coat the beetroot with the spices.
5. Dissolve the tamarind concentrate in the hot water and pour it into the pan.
6. Cover the pan and cook until the beetroot is tender. This will take about 10-15 minutes, depending on how finely you’ve diced the beetroot.
7. Finally, sprinkle in the jaggery and mix well until it’s dissolved and everything is nicely combined.
8. Serve hot with chapati or roti!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture

Don’t overcook the beetroot! You want it to be tender but still have a little bit of bite.

Balancing Sweet, Sour, and Spicy Flavors

Taste as you go and adjust the jaggery and green chilies to your liking. Everyone has different preferences!

Working with Tamarind Concentrate

Tamarind concentrate can vary in strength, so start with the amount specified in the recipe and add more if needed.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already vegan! Just double-check that the oil you’re using is plant-based.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of green chilies to control the heat. For a milder flavor, remove the seeds from the chilies. For a spicier kick, add a pinch of red chili powder.

Festival Adaptation: Incorporating into a Festive Meal

My aunt always makes this during Diwali as part of the spread. It’s a lovely side dish to accompany richer, more elaborate dishes.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

This beetroot stir-fry is fantastic with:

• Chapati or Roti (Indian flatbreads)
• Steamed Rice
• A side of yogurt (raita) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best way to prepare beetroot for this stir-fry?

Dicing the beetroot into roughly ½ inch cubes works best. This ensures it cooks evenly and quickly.

Can I use beetroot greens in this recipe?

Absolutely! Beetroot greens are nutritious and delicious. Add them to the pan along with the beetroot and cook until wilted.

What can I substitute for tamarind concentrate?

If you can’t find tamarind concentrate, you can use lemon juice or vinegar, but the flavor will be different. Start with 1 tablespoon and adjust to taste.

How can I adjust the sweetness of this dish?

Simply add more or less jaggery to suit your preference.

Is asafoetida essential for the flavor profile?

While it adds a unique depth of flavor, you can omit it if you don’t have it. The dish will still be delicious!

Can this be made ahead of time?

You can prep the beetroot and other ingredients ahead of time, but it’s best to cook the stir-fry just before serving for the best texture and flavor.