Cooking with B.J

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Chuqandar Ki Sabzi
Beetroot With Tomato Sauce


- 1\2 kg. chuqandar (beetroot)
- 1 small onion. peeled and chopped
- 2 tomatoes, chopped
- 1 tsp. salt
- 1
/4 tsp. Turmeric
- 1 tsp. red chili powder
- 1\2 cup water
- 1/2 cup oil
- 3-4 green chilies, thinly sliced

1. Peel and thickly shred beetroot. Place beetroot, onion, tomatoes, salt, chili powder and turmeric powder and in a heavy based medium skillet. Cover and cook over medium-low heat, until the vegetable is cooked through, about 15- 20 minutes.
2. Add oil and green chilies, stirring constantly, cook over medium heat  for about 5 minutes or until oil separates and all the moisture has evaporated. 
3. Serve with chapati or paratha and mixed pickle.