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Spicy Beetroot
2026 June 12
Peel the beetroot and chop into large cubes. Wash the chilli. Cut it in half lengthways, remove the seeds and chop finely.
Heat the ghee in a heavy-based saucepan, add the mustard seeds and whole cumin seeds, and cover the saucepan immediately. As soon as you can hear the seeds popping, remove the pan from the heat and wait a short while until they have settled down again.
Now add the remaining spices, the chilli, the sugar and the fenugreek leaves, and fry briefly in the hot oil.
Add the beetroot, lemon juice and water, and simmer everything over a medium heat for about an hour, stirring occasionally. Then stir in the crème fraîche, season to taste with salt and leave to simmer for a further 5 minutes over a low heat.
Source: ‘Cooking According to Ayurveda – Delicious Food for a Long Life’ by Dr Karin Pirc and Wilhelm Kempe
Ingredients for 4 people
- 1 kg beetroot
- 1 EL Ghee
- 1 Tsp whole cumin seeds
- 1 Tsp ground coriander
- One Quarter of a Teaspoon Asafoetida
- 1 Tsp Brown Cane Sugar
- The juice of one lemon
- 1/4 Crème Fraîche
- 1 Fresh Green Chilli
- 1 Tsp Black Mustard Seeds
- 1 tsp ground cumin
- 1 tsp each of ground ginger and turmeric
- 1/4 tsp ground cinnamon
- 1 tsp fenugreek leaves
- 125ml hot water
- Something Salt
