Beans Aloo Beetroot Subzi, a simple subzi(dry vegetable side dish) made with French String Beans and Potatoes in Indian spices. Add beetroots to your Aloo beans Subzi to enhance the nutrition value. Gluten-free Vegan and low oil recipe.
1-2tbspMustard Oil or any other good Vegetable oil
Asafeotida(a pinch)Skip for gluten-free version
Instructions
Peel and cube potatoes and beetroot ( I finely chop beets) and cut beans.
Heat mustard oil in a pan till it's smoking point. You can use any other cooking oil as per your choice. I usually cook all my Indian style dry vegetables in mustard oil.
Add cumin seeds and asafeotida(for gluten-free version skip it).
When seeds crackle, add chopped vegetables. Saute for 2 minutes and then add all the powdered spices and salt(as per taste).
Saute for 1-2 minutes and then cover pan with lid and cook vegetable for 5-10 minutes of low flame. Keep stirring in between.
Usually no water is added to it, but if you feel it may get brunt from the bottom in pan, add about 2-3 tbsp of water.
Once done (potatoes turn soft),and transfer to serving bowl have it with hot chapatis, paranthas with some yogurt or dal of choice.
Notes
Skip Potatoes of you avoid these in your diet, add carrots instead or even small cauliflower florets.
Keyword beetroot, french string beans recipe, Indian Dry Vegetable, no-onion no-garlic recipe, Side dish recipe