Beetroot Fingers Saute a.k.a mezhukupuratti

Beetroot Fingers Saute a.k.a mezhukupuratti

This was one of the staples Mummy used to send us for school tiffin -Old time memories. We must eat more of beetroots, here's an an easy way to.

crazyandcooking with Serene & Timmy


  1. 2 numbers beetroot medium sized , chopped into not too thick fingers
  2. 1/2 number red onion , chopped
  3. 4 - 5 cloves chopped garlic crushed or
  4. 1/4 teaspoon chilli chilly flakes or red powder
  5. 1/4 teaspoon black pepper powder
  6. 1/4 teaspoon turmeric powder
  7. to taste salt
  8. as required water
  9. 1/4 teaspoon mustard seeds
  10. 1/4 teaspoon cumin seeds
  11. 1 teaspoon vegetable oil
  12. 1 sprig curry leaves


10 mins
  1. Change

    In a pan, heat half teaspoon vegetable oil and splutter the mustard and cumin seeds along with curry leaves. Add the crushed garlic and chopped onion and get the golden brown.

  2. Change

    Add the chopped beetroot and mix well.Add some water and cook on low flame with the lid closed for 5 minutes. Once cooked open the lid and dry up the excess water. Add 1/2 teaspoon oil more and saute for 2 minutes and serve hot. Goes with rice or rotis.

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