Ginger Beet Curry Illustrated Recipe - Beetroot Sabji (Chukandar)

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Beetroot Sabji (Chukandar) Ginger Beet Curry Illustrated Recipe

Beets Ready to Eat
Beets Ready to Eat. Photo © [S Khalsa]

Chukandar Sabji or Ginger Beet Curry is a delicious and nutritious Indian food recipe that is easy to prepare. Ginger Beet Curry goes perfectly with Basmati Rice.

The combination of ginger root, beetroot, turmeric and garlic, in this delicious Ginger Beet Curry recipe is not only very tasty, but contains properties which are very beneficial for health:

  • Beetroot cleanses and regenerates the liver enabling gallbladder health. Beets can also aid in lowering blood pressure and increasing stamina.
  • Ginger root is a known anti-inflammatory used in arthritis remedies and for treating nausea.
  • Turmeric is used as an anti-inflammatory remedy to treat liver, gallbladder inflammation.
  • Black Pepper enhances the anti-carcinogenic properties of Turmeric.
  • Garlic is a known anti-carcinogen.

Beetroot Sabji (Chukandar) Recipe

  • 1 bunch ruby red beetroot with greens (3 medium beets)
  • 1 inch piece of ginger root
  • 1 medium onion
  • 1 clove garlic
  • 1 medium green chili (jalapeno)
  • 1 tsp turmeric powder (haldi)
  • 1/2 tsp cumin seed
  • 1/2 tsp salt (optional)
  • 1/4 tsp black pepper
  • 1/4 - 1/2 cup olive oil as needed

Preparation and Cooking Time

  • 15 minutes preparation
  • 20 minutes cooking time
  • Serves 4-6

Read through recipe completely and gather all ingredients.

When prepared with loving meditation following Eight Guidelines for Langar this Ginger Beet Curry is a devotional dish suitable for serving as bibek langar.

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Select Fresh Beetroots With Greens For Ginger Beet Curry

Beet Roots Chukandar
Beet Roots (Chukandar). Photo © [S Khalsa]

Ginger Beet Curry is best when prepared from firm fresh ruby red beetroots with greens attached. If fresh beets with greens are unavailable, or out of season, canned beets may be substituted. Wash beetroots and beet greens, rinsing very carefully to remove all soil debris which may cling to the root and leaves. Beets do not have to be peeled as the peeling retains nutrients, is completely edible, and does not adversely affect flavor what so ever.

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Select Fresh Onions Ginger Garlic and Green Chili For Ginger Beet Curry

Onions Garlic Ginger and Green Chilies
Onions, Garlic, Ginger and Green Chilies. Photo © [S Khalsa]
Select fresh firm, onion, garlic, ginger and green chili to use in preparing Ginger Beet Curry. While cumin seed is roasting, peel skins from onions, garlic, and ginger. Remove stem from green chili. Seeds may be removed from green chili if a mild flavor is desired, or left intact for extra spicy flavor. Chop onion and dice green chilli. Mince garlic and ginger.
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Turmeric And Cumin Seed Flavor Ginger Beet Curry

Turmeric Haldi Cumins Seed Jeera
Turmeric (Haldi) and Cumin Seed (Jeera). Photo © [S Khalsa]
Turmeric (haldi) and cumin seed (jeera) give Ginger Beet Curry is delicious curried flavor and nutritional properties. Turmeric and cumin seed can be purchased at any grocery store or Indian food market.
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Saute Cumin Seed For Ginger Beet Curry

Saute Cumin Seed Jeera
Saute Cumin Seed (Jeera). Photo © [S Khalsa]

Whole cumin seed (jeera) may be dry roasted or sauteed in hot olive oil. Sprinkle cumin seed in the bottom of a stainless steel frying pan, or all iron sarbloh cookware. Roast or saute cumin seed in olive oil until seeds darken, release their flavor, and begin to sputter and pop.

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Saute Onions and Garlic For Ginger Beet Curry

Saute Onions With Cumin Seed
Saute Onions With Cumin Seed. Photo © [S Khalsa]

When cumin seed (jeera) has darkened and begun to sputter, add onions and garlic and saute in hot olive oil until onions are clear.

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Saute Ginger and Green Chilies With Onions For Ginger Beet Curry

Saute Ginger With Onions
Saute Ginger With Onions. Photo © [S Khalsa]

Add peeled minced ginger and saute with onions and garlic until onions begin to brown and ginger is completely cooked. Ginger tends to stick. Add oil and stir as needed.

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Saute Green Chiles with Onions For Ginger Beet Curry

Saute Chilies With Onions
Saute Chilies With Onions. Photo © [S Khalsa]
Add green chilies and cook with onions, garlic and ginger, until onions have browned.
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Saute Turmeric With Onions For Ginger Beet Curry

Add Turmeric to Fried Onions
Add Turmeric to Fried Onions. Photo © [S Khalsa]

When onions, garlic, ginger, and green chilies have browned, add turmeric and saute stirring so that turmeric does not cause onion mixture to stick to pan. Add black pepper to taste. *Salt is optional.

This is the one and only recipe that I prepare without adding salt during cooking. Perhaps because beetroots are very rich in flavor, salt seems completely unnecessary and the flavor seems somewhat too salty if salt is added during cooking. If you choose to add salt while cooking, use it sparingly. After Ginger Beet Curry has been served, salt may be added to suit individual taste preference, if desired.

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Slice Beetroot and Beet Greens For Ginger Beet Curry

Slice Beetroots and Beet Greens
Slice Beetroots and Beet Greens. Photo © [S Khalsa]
While onions garlic ginger and green chilies are cooking, prepare beets for cooking. Slice off any skinny protruding part of the beetroot extending beyond the bulb and the top most portion of the beetroot bulb removing about 1 inch of stems with it as this protion of the beet can trap soil and grit even after careful rinsing. Slice beetroots into thin strips, or dice into small chunks. Slice stems and beet greens into 1 inch lengths. Chop greens crosswise shredding into 1-2 inch pieces for easy cooking.
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Saute Beetroot and Beet Greens With Onions For Ginger Beet Curry

Saute Beetroot and Beet Greens With Onions
Saute Beetroot and Beet Greens With Onions. Photo © [S Khalsa]
Saute sliced beetroots and beet greens with onion, garlic, ginger and green chilies. Stir together until all ingredients are well mixed, spices are evenly distributed and beets are coated with oil so that they do not stick to pan during cooking.
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Cover Ginger Beet Curry to Steam Beet Roots and Beat Greens

Steam Beetroots and Beet Greens
Steam Beetroots and Beet Greens. Photo © [S Khalsa]
Place a cover over Ginger Beet Curry in order to steam beetroots and beet greens so as to reduce cooking time. Steam until tender for about 10 minutes. Check every few minutes to make sure beetroots and beet greens are cooking evenly and do not stick to pan.
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Ginger Beet Curry Ready to Serve

Ginger Beet Curry Chukandar Sabji
Ginger Beet Curry (Chukandar Sabji). Photo © [S Khalsa]

Beetroot and beet greens darken, and beet greens wilt as they cook. Check beetroots with a fork to be certain they have cooked completely through. When beetroots and beet greens have are tender, Ginger Beet Curry is ready to eat. Serve Beetroot Sabji (Chukandar) with Basmati Rice for traditional langar. Though not traditional, cottage cheese is also a delicious accompaniment to Ginger Beet Curry.

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