# Beet Root
This is something my mom has never cooked, so I had no idea how it tasted or how to cook it. Instead of searching for an easy recipe online, I followed my instincts and threw random things into the frying pan. Surprisingly, it turned out well! That’s why I’m sharing this recipe with you all.
I usually have cooking disasters when experimenting like this, but today was different – maybe because I wore my lucky cooking apron! The style and spices used in this dish are influenced by Indian cuisine.
Give it a try and let me know what you think!
Things you need:
Veggies : Beet root, potatoes( does it even count as vegetable? I don’t know!), onions
Spices : nigella seeds, turmeric powder, cumin powder, chilli powder, maggi magic masala, salt
Others: oil, ghee (optional)
First, fry the beet roots with salt until they are 80-85% cooked. Set them aside. Heat some oil in another pan and add nigella seeds. Then, tamper it by adding turmeric, chili, and cumin powder. Be mindful not to add too much turmeric powder as it may spoil the beautiful red color of the beet root. Stir the spices on medium heat for 2-3 minutes before adding onions. Once the onions turn light brown and soft, add potatoes and salt midway through cooking. When both vegetables are about 80% done, combine them together in one pan with Maggi magic masala for an additional ten minutes on medium heat. For extra flavor, you can also add a bit of ghee before serving your dish!
Pro tip for ratchet cooks like me:
- Fry the vegetables separately because they have different cooking times. Adding salt individually during frying ensures proper seasoning throughout and prevents a weird taste.
- When adding salt to fries, there’s a chance of over-salting. That’s why I add salt in small amounts and adjust later when combining all ingredients.
- Beetroot takes a while to cook, definitely not a quick dish- if cut into large pieces.
Ps. Please don’t judge my cutting skills 😅
Thanks for reading, check out my next recipe here-