Beetroot & Carrot Fry Recipe – Easy Indian Vegetable Side Dish

Last Updated on 2 months by Neha Deshmukh

Beetroot & Carrot Fry Recipe – Easy Indian Vegetable Side Dish

Hey everyone! If you’re looking for a super simple, flavorful side dish that comes together in under 30 minutes, you have to try this Beetroot & Carrot Fry. It’s a staple in my house – quick enough for a weeknight, and tasty enough to impress. I first made this when I was trying to sneak more veggies into my kids’ meals, and honestly, it’s become a favorite for everyone!

Why You’ll Love This Recipe

This beetroot and carrot fry is the perfect blend of sweet and spicy. It’s a vibrant, colorful addition to any Indian meal, and it’s incredibly versatile. Plus, it’s a fantastic way to enjoy the natural goodness of beetroot and carrots. It’s easy enough for beginner cooks, but flavorful enough to satisfy seasoned foodies.

Ingredients

Here’s what you’ll need to whip up this delicious fry:

• 1 cup beetroot, thinly sliced
• 1 cup carrot, thinly sliced
• 3 shallots
• 2-3 cloves garlic
• 0.5 tsp chilli powder (adjust to your spice preference!)
• 2 tbsp oil
• A few curry leaves (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Beetroot & Carrots: These aren’t just tasty, they’re packed with vitamins! Beetroot is great for iron, and carrots are amazing for your eyes.
• Shallots vs. Onions: I love using shallots in this recipe because they have a milder, slightly sweet flavor. But if you don’t have shallots, don’t worry! You can absolutely substitute with a small onion, finely chopped. In some regions of India, onions are preferred, so feel free to experiment.
• Chilli Powder: Indian cooking uses a variety of chilli powders. Kashmiri chilli powder will give you a beautiful color and mild heat, while regular chilli powder will pack more punch.
• Curry Leaves: Oh, the aroma! Fresh curry leaves add such a wonderful fragrance to this dish. If you can find them, definitely use them. They’re a game changer. You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice your beetroot and carrots into uniform squares. This helps them cook evenly. Then, crush your shallots and garlic – I like to use a mortar and pestle for that authentic flavor, but a quick grind in a mixer works too.
2. Heat the oil in a wide pan over medium-low heat. Add the sliced beetroot and carrots, along with a pinch of salt. Roasting them on low heat is key – we want them to soften and slightly caramelize, not burn! Stir frequently to ensure even cooking.
3. After about 15 minutes, when the vegetables are almost tender, add the crushed shallots, garlic, and chilli powder. If you’re using curry leaves, toss them in now too.
4. Stir-fry everything for another 5-7 minutes, until the vegetables are fully cooked and beautifully infused with those warm spices. Give it a final taste and adjust the salt or chilli powder if needed. Serve hot!

Expert Tips

Want to make this fry even better? Here are a few of my go-to tips:

• Even Cooking: Make sure your beetroot and carrots are sliced to a similar thickness. This ensures they cook at the same rate.
• Preventing Sticking: Keep the heat at medium-low and stir frequently. If the vegetables start to stick, add a splash of water.
• Spice Level: Don’t be afraid to adjust the chilli powder to your liking! Start with less and add more as you go.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chilli powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder fry, use Kashmiri chilli powder or reduce the amount of chilli powder altogether. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: In South India, you might add a pinch of mustard seeds and urad dal (split black lentils) along with the curry leaves for extra flavor and texture. North Indian versions sometimes include a touch of garam masala.
• Festival Adaptations: This fry is a lovely addition to a festive thali (Indian platter) during celebrations like Diwali or Pongal.

Serving Suggestions

This Beetroot & Carrot Fry is incredibly versatile! Here are a few ways to enjoy it:

• Serve it hot with a bowl of fluffy rice and a side of sambar (lentil-based vegetable stew).
• It’s also delicious with roti or chapati (Indian flatbread).
• You can include it as part of a larger Indian meal with dal (lentils) and other vegetable dishes.

Storage Instructions

Leftovers? No problem! Store the fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Got questions? I’ve got answers!

• Can I make this ahead of time? You can prep the vegetables ahead of time, but I recommend cooking the fry just before serving for the best flavor and texture.
• What if I don’t have shallots? Can I use onions? Absolutely! A small onion, finely chopped, works perfectly as a substitute.
• How can I adjust the spice level? Start with less chilli powder and add more to taste. Kashmiri chilli powder is a great option for a milder flavor.
• Is this dish suitable for meal prepping? Yes, it’s great for meal prepping! Just store it in an airtight container in the fridge.
• What is the best way to cut the vegetables for even cooking? Thinly slicing the vegetables into uniform squares is key for even cooking. A mandoline can be helpful for this!