Beetroot Ni Bhaji Nu Shaak (beetroot Greens Stir Fry)

We were in Ooty last week for a small vacation. And I was smitten by the freshness of the vegetables there. I could not resist grabbing few beets and carrots. I had heard my supervisor who is a Gujarati tell me that they cooked these leaves with great fondness. We don't get these leaves in Bangalore and so I bought the beetroot for the leaves rather the vegetable itself. This is a very simple stir fry and it tastes like red amaranthus partly and beetroot in some instances. I just loved the colour of these greens and they tasted very fresh.

photo of beetroot ni bhaji nu shaak
photo of beetroot ni bhaji nu shaak cooking
photo of the ingredients
Total votes: 1256

Teena Augustine's Secret Indian Recipe !

Preparation Time: 
15 Min
Cooking Time: 
15 Min


Beetroot leaves- 5 bunches
Semolina- 2 tbsp
Onions- 2
Green Chilies- 4
Garlic- 5 cloves
Turmeric powder- 1/2 tsp
Asafoetida- 1/4 tsp
Cumin seeds- 1 tsp
Curry leaves- 5-6
Garam masala- a pinch optional
Salt- to taste
Oil- 3 tsp
Wash the beetroot leaves and stalks. Separate the leaves and stalks and chop them up.
Heat oil in a pan and add the cumin seeds. When they splutter, throw in the curry leaves and chopped onions.
When the onions brown, add the garlic and sliced green chilies. After 2-3 minutes add the semolina and start cooking them over low flame.
Add 3 tbsp of water to facilitate the cooking of semolina. Add turmeric powder, asafoetida and garam masala after this.
After sauteing for 2-3 minutes, add the stalks of the beetroot leaf. Cook them covered for 3-5 minutes.
Check if the stalks are cooked. Now add the chopped leaves and cook them together for 5 minutes. The leaves and stalks would have released some water.
Increase the flame and let the water content evaporate. When you have a stir fry that is nearly dry, toss it around.
Take the stir fry off the flame after this point at serve with rice or rotis.