Beet Bata OR Beetroot Paste by Sudeshna Bhattacharya

Ms. Sudeshna Bhattacharya says, “I had read a recipe for this long back. The recipe was claimed to be very popular with the Tagore family. Decided to give it a try today & realized that I don’t remember much. So tried in my own way.”

A loving mom to a chirpy teen, and a passionate cook, Sudeshna Bhattacharya is also admired for her impressive sartorial senses. Professionally, she is a Chemical Engineer with 16 years of corporate experience.

 

 

Ingredients:

  • Beetroot
  • Green Chillies
  • Garlic
  • Mustard
  • Mustard Oil
  • Cilantro/ Coriander Leaves
  • Coconut (shredded) — optional

 

Method:

  • Make a paste of raw beetroot, green chillies, garlic & mustard. Keep aside.
  • Heat mustard oil in a pan & add the paste.
  • Cook till the veggie is properly cooked.
  • Add chopped coriander leaves/ cilantro & mix well, once done.
  • Add a dash of raw mustard oil before taking out of heat.
  • Goes well with hot, steamed rice.
  • One can also add coconut, if available.

 

 

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