Beet Root Leaves Recipe- OMG

So now I went to the farmers market in Los Gatos. Beetroots were irresistible but they come with those leaves. What will I do with them. Oh Well, let's take them and figure out then.

Now start a search for a quick, tasty, easy recipe.

Here I found one, thanks to Pooja Thomas-Patel for her amazing Beetroot Ni Bhaji Nu Shaak

WHAT TO USE:

1 bunch beet greens with stems Roughly chop the greens and chop the stems into a fine dice

1 tbsp vegetable oil- I used Grapeseed Oil

1/2 onion, small finely chopped

3 cloves garlic

1/2 serrano chili 

1/2 tsp turmeric

1/2 tsp chili powder

1/2 tsp ground cumin- I used Cumin seeds

1/4 cup semolina (Rava)- I used previously roasted Rava so saved little time here

1 cup water

pinch salt (or to taste)

1 tbsp lemon juice

HOW TO MAKE:

Heat 1 tbsp oil in a skillet over medium heat.

Add onions, chili, beet stems, and garlic.

Cook until the onions are softened and transparent.

Add 1/4 cup semolina. Toast the semolina, stirring continuously until it smells toasty, about 3 minutes.

Stir in the turmeric, cumin, and chili powder.

Add beet greens and 1 cup water and salt.

Cover, Cook 5 minutes, stirring once about halfway through.

Uncover, cook for 5 more minutes, stirring often.

Sprinkle with lemon juice, stir and serve.

Notes

You can use any kind of greens for this recipe but you may need to add a little more water and cook them longer depending on the greens you choose.

Nutrition

Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 74mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1705IU | Vitamin C: 14.1mg | Calcium: 42mg | Iron: 2.2mg

Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 2 people Calories: 164kcal