Name: Stewed Beets with Beet Greens & Ginger (Chukander Aur Saag)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon black or yellow mustard seeds; 2 large beets with their green tops (about 1 pound total); 2 tablespoons canola oil; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1 teaspoon coarse kosher or sea salt; 6 to 8 medium-size to large fresh curry leaves; 3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne)

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Beets have an inherent sweetness that plays a crucial role in balancing out the heat from the chiles and the sharp bite of the ginger in this curry. Savor it as a side dish with Seared Shrimp with a Pearl Onion Sauce and Fragrant Basmati Rice with Curry Leaves—not only a cohesive meal, but also a stunning-looking one.