Beetroot Sabzi Dry Beetroot Curry Beetroot Bhaji

Carrots and beetroots often make an appearance on our menu. I always buy both these root veggies and make simple stir fries or add them in pulao or mix veg dishes. During winters, I prepare Carrot Halwa and on occasions Beetroot Halwa too. This beetroot bhaji has the sweetness of beetroots and coconut along with some heat coming from the green chilies and dry red chilies. The spices added also contribute their own flavors. Beetroots are rich in iron, calcium and minerals and there are various ways you can include them in your meals. Using the same recipe, you can even make carrot bhaji. A few more Beetroot recipes that I have already shared are:

Beetroot poriyalBeetroot thoran

To prepare this easy beetroot bhaji, I have boiled the beetroots. Since the beetroot is boiled, the bhaji takes very less time to cook. This bhaji tastes delicious and is a regular at home. Beetroot sabzi goes well as a side dish with dal-rice, rasam-rice and even dishes like Khichdi. You can also serve it as a side dish with chapatis.

How to make Beetroot Sabzi (Dry Beetroot Curry)

1. First rinse 2 medium to large beetroot very well in water. Then add 2.5 cups of water into the pressure cooker. Also, add the beetroot. You can also choose to steam the beetroots in a pan on the stovetop or the Instant pot adding water as needed.
2. Sprinkle ¼ teaspoon salt in the water. Pressure cook for 3 to 4 whistles or 7 to 8 minutes on a medium heat.
3. When the pressure settles down on its own, then only open the pressure cooker’s lid. Remove the cooked beetroot with the help of tongs carefully and set them aside on a plate to cool. The crimson colored water can be used to make Beetroot Rasam, dal, pulao, soups and even for kneading chapati dough.
4. When the beetroot becomes warm, peel them.
5. Then chop the beetroot finely. Keep aside.
6. Keep all the ingredients ready for making beetroot sabzi.

Making dry beetroot curry

7. Heat a pan or kadai and add 1.5 tablespoons of oil to it. You can use any neutral flavored oil.
8. When the oil becomes hot, lower the flame. Then add the following ingredients:

¼ teaspoon mustard seeds½ teaspoon cumin seedsa generous pinch of asafoetida (hing)1 to 2 broken dry red chilies10 to 12 curry leaves ¼ teaspoon turmeric powder

9. Saute until the mustard seeds and cumin seeds crackle on a low heat.
10. Add ¼ cup finely chopped onions and 1 to 2 chopped green chilies. Keep the heat low to medium-low.
11. Saute the onions stirring often until they become translucent and are softened.
12. Then add salt as per taste.
13. Stir and mix well.
14. Add the boiled and chopped beetroots.
15. Mix and stir very well.
16. Cover the pan with a lid and cook dry beetroot curry for 2 to 3 mins on a low heat.
17. Since the beetroot is boiled, no need to cook the sabzi for a longer time. After 2 to 3 minutes, remove the lid and stir the beetroot sabzi.
18. Finally add ¼ cup of freshly grated coconut.
19. Stir and mix very well.
20. After 1 to 2 minutes switch off the heat. Serve the beetroot sabzi hot or warm as a side dish with dal-rice or sambar rice combo. You can also serve it with roti or paratha. It can also be packed in the tiffin box. If you are looking for more sabzi recipes then do check:

Aloo gobiLauki ki sabziKathal ki sabziPadwal sabziMooli ki sabji

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Beetroot Sabji post from the blog archives first published in September 2016 has been republished and updated on 26 July 2022.

title: “Beetroot Sabzi Dry Beetroot Curry Beetroot Bhaji” ShowToc: true date: “2024-10-04” author: “Glen Murphy”

Carrots and beetroots often make an appearance on our menu. I always buy both these root veggies and make simple stir fries or add them in pulao or mix veg dishes. During winters, I prepare Carrot Halwa and on occasions Beetroot Halwa too. This beetroot bhaji has the sweetness of beetroots and coconut along with some heat coming from the green chilies and dry red chilies. The spices added also contribute their own flavors. Beetroots are rich in iron, calcium and minerals and there are various ways you can include them in your meals. Using the same recipe, you can even make carrot bhaji. A few more Beetroot recipes that I have already shared are:

Beetroot poriyalBeetroot thoran

To prepare this easy beetroot bhaji, I have boiled the beetroots. Since the beetroot is boiled, the bhaji takes very less time to cook. This bhaji tastes delicious and is a regular at home. Beetroot sabzi goes well as a side dish with dal-rice, rasam-rice and even dishes like Khichdi. You can also serve it as a side dish with chapatis.

How to make Beetroot Sabzi (Dry Beetroot Curry)

1. First rinse 2 medium to large beetroot very well in water. Then add 2.5 cups of water into the pressure cooker. Also, add the beetroot. You can also choose to steam the beetroots in a pan on the stovetop or the Instant pot adding water as needed.
2. Sprinkle ¼ teaspoon salt in the water. Pressure cook for 3 to 4 whistles or 7 to 8 minutes on a medium heat.
3. When the pressure settles down on its own, then only open the pressure cooker’s lid. Remove the cooked beetroot with the help of tongs carefully and set them aside on a plate to cool. The crimson colored water can be used to make Beetroot Rasam, dal, pulao, soups and even for kneading chapati dough.
4. When the beetroot becomes warm, peel them.
5. Then chop the beetroot finely. Keep aside.
6. Keep all the ingredients ready for making beetroot sabzi.

Making dry beetroot curry

7. Heat a pan or kadai and add 1.5 tablespoons of oil to it. You can use any neutral flavored oil.
8. When the oil becomes hot, lower the flame. Then add the following ingredients:

¼ teaspoon mustard seeds½ teaspoon cumin seedsa generous pinch of asafoetida (hing)1 to 2 broken dry red chilies10 to 12 curry leaves ¼ teaspoon turmeric powder

9. Saute until the mustard seeds and cumin seeds crackle on a low heat.
10. Add ¼ cup finely chopped onions and 1 to 2 chopped green chilies. Keep the heat low to medium-low.
11. Saute the onions stirring often until they become translucent and are softened.
12. Then add salt as per taste.
13. Stir and mix well.
14. Add the boiled and chopped beetroots.
15. Mix and stir very well.
16. Cover the pan with a lid and cook dry beetroot curry for 2 to 3 mins on a low heat.
17. Since the beetroot is boiled, no need to cook the sabzi for a longer time. After 2 to 3 minutes, remove the lid and stir the beetroot sabzi.
18. Finally add ¼ cup of freshly grated coconut.
19. Stir and mix very well.
20. After 1 to 2 minutes switch off the heat. Serve the beetroot sabzi hot or warm as a side dish with dal-rice or sambar rice combo. You can also serve it with roti or paratha. It can also be packed in the tiffin box. If you are looking for more sabzi recipes then do check:

Aloo gobiLauki ki sabziKathal ki sabziPadwal sabziMooli ki sabji

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Beetroot Sabji post from the blog archives first published in September 2016 has been republished and updated on 26 July 2022.