Beetroot Fry Recipe – Authentic Indian Beetroot Sabzi with Coconut

Last Updated on 2 months by Neha Deshmukh

Beetroot Fry Recipe – Authentic Indian Beetroot Sabzi with Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a vibrant and flavorful Beetroot Fry, or Beetroot Sabzi as we call it. It’s a simple dish, but packed with incredible taste, especially with that touch of fresh coconut. Honestly, it’s one of those recipes that just feels like home.

Why You’ll Love This Recipe

This beetroot fry is more than just a side dish; it’s a little burst of Indian flavor. It’s quick to make, perfect for a weeknight meal, and the combination of earthy beetroot, aromatic spices, and sweet coconut is just divine. Plus, it’s a fantastic way to sneak in some extra veggies! You’ll love how easily it pairs with everything from dal-rice to roti and paratha.

Ingredients

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

• 2 medium beetroots
• 2.5 cups water (approx. 600ml)
• 0.25 teaspoon salt (plus to taste)
• 1.5 tablespoons oil
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 1-2 dry red chilies
• 10-12 curry leaves
• 0.25 teaspoon turmeric powder
• 0.25 cup chopped onions
• 1-2 green chilies, slit
• 0.25 cup fresh grated coconut

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It can be a little strong, so a pinch goes a long way. You can find it at most Indian grocery stores, or online.
• Spice Levels: We like a little kick in our house, but feel free to adjust the number of green chilies and dry red chilies to your preference. Some families in Rajasthan use even more chilies for a fiery sabzi!
• Fresh Coconut is Key: Seriously, the fresh grated coconut makes all the difference. It adds a lovely sweetness and texture. While you can use desiccated coconut in a pinch, it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your beetroots a really good scrub. Then, pop them into a pressure cooker with the water and 0.25 teaspoon of salt. Pressure cook for 3-4 whistles, or until they’re nice and tender.
2. Once the pressure has released and the beetroots are cool enough to handle, peel them and chop them finely.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds, asafoetida, dry red chilies, curry leaves, and turmeric. Let them sizzle and crackle – that’s where the magic happens!
4. Add the chopped onions and green chilies. Sauté until the onions turn translucent and start to soften.
5. Toss in the chopped beetroot and season with salt to taste. Give everything a good stir to make sure the beetroot is coated in those lovely spices.
6. Cover the pan and cook on low heat for 2-3 minutes, allowing the flavors to meld together beautifully.
7. Finally, add the fresh grated coconut and stir well. Cook for another 1-2 minutes, just until the coconut is warmed through.
8. And that’s it! Your beetroot fry is ready to serve.

Expert Tips

• Don’t overcook the beetroot! You want it tender, but not mushy.
• If you don’t have a pressure cooker, you can boil the beetroots until tender – it will just take a bit longer.
• A little squeeze of lemon juice at the end brightens up the flavors.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies and dry red chilies. My friend, Priya, makes it super mild for her kids.
• Festival Adaptations: This sabzi is often made during Janmashtami and Navratri as a vrat (fasting) friendly dish, especially if you skip the onions and garlic.

Serving Suggestions

This beetroot fry is incredibly versatile. It’s fantastic served hot as a side dish with:

• Dal-rice
• Roti or Paratha
• A simple yogurt-based raita

It also makes a lovely addition to a thali (Indian platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

1. What is the best way to peel beetroots after cooking?

The easiest way is to let them cool slightly, then rub the skin off under cold running water. It should slip off pretty easily!

2. Can I use pre-grated coconut for this recipe?

You can, but fresh is so much better. If you must use pre-grated, look for unsweetened coconut.

3. How can I adjust the spice level of this beetroot fry?

Simply adjust the number of green chilies and dry red chilies. Removing the seeds from the green chilies will also reduce the heat.

4. What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.

5. Can this beetroot sabzi be made ahead of time?

You can definitely prep the beetroots ahead of time – cook, peel, and chop them. Store them in the fridge and then finish the recipe when you’re ready to serve.