beet subji

Welcome the onset of fall with this delicious beet recipe! This subji, or “vegetable dish”, is a grounding, warming, and vibrant addition to any meal.

Perfect as an accompaniment to kitchari, or laid on top of any lentil + rice dish. We find this subji to be delicious enough to be eaten on its own, too!

This recipe is very balancing for Vata + Kapha dosha. Pitta should go easy on the garlic, chili, mustard seeds, and hing, and eat in moderation.

Ingredients

4 cups beets
1 small handful fresh cilantro
1 small green chili (can use jalapeño)
1 ½ inch piece of fresh ginger
2 cloves garlic
2 TBS shredded, unsweetened coconut
½ cup water
1 TBS ghee
½ tsp black mustard seeds
½ tsp cumin seeds
1 pinch hing
¼ tsp Himalayan mineral salt

Method

Wash and grate the beets medium fine.
Rough chop the cilantro and chili. Peel and chop the ginger and garlic. Add to a blender, along with the coconut and water.
Blend on high until liquid.
Heat a pot on medium and add the ghee, mustard seeds, cumin seeds, and hing. When the seeds begin to pop, add the blended mixture and salt and brown very slightly.
Stir in the beets, cover and cook on medium heat until just tender, about 10 minutes. Stir occasionally.
Serve as a side dish, or as a topping in any bean or lentil dish.

adapted from Ayurvedic Cooking for Self-Healing by Usha & Vasant Lad.