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.