Beetroot dumplings in spinach gravy

Beetroot is one of the most underestimated root vegetable. Besides being healthy, it is also the source of  natural dye.

This was a part of my Independence day platter.

This is just another interesting way to eat beetroot. The choice of gravy may differ. I have cooked these dumplings in Kadhi (yogurt- chickpea flour gravy) and also as Manchurian. 🙂 Each time it has been well appreciated by friends and family.

Here’s what i did…….

INGREDIENTS

For the dumplings :

Makes 9 -10 dumplings

1 cup – grated beetroot

1/2 cup – grated bottle gourd

1/2 tsp – chopped green chili

1 tsp – finely chopped onion

3 -4 tbsp – chickpea flour (besan)

pinch of carom seeds

pinch of baking soda

some salt to taste

oil for deep frying

For the gravy :

2 cups- spinach paste (blanched and ground)

1 tbsp – onion paste

1 tsp – ginger-garlic paste

1 tbsp – yogurt

1/2 tsp – red chili powder

1/2 tsp – coriander powder

1/4 tsp – cumin powder

1/4 tsp – tumeric powder

salt to taste

pinch of cumin seeds

1/4 tsp – garam masala ( Indian all spice powder)

METHOD

In a bowl mix everything given under dumplings. Heat oil in a wok and deep fry the dumplings. Keep aside.

For the gravy , heat 1 tbsp oil and temper with cumin seeds. Add the onion paste and fry till translucent. Add the ginger- garlic paste and fry for another min. Add all the dry spices and yogurt and cook till oil is released. Add the spinach paste and 2 cups of water. Season with salt and once it comes to boil, lower the heat and cook for 7 -8 mins. Drop in the dumplings and cook for anothe 3-4 mins. Take it off fire.

Serve.

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

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