Indian Beets and Greens
If you can’t find beets with good green tops, substitute a bunch of chard.
1 large bunch beets (any kind/color), with nice fresh greens attached
2-5 T peanut oil, depending on taste
1 t black or golden mustard seeds
1 T ground coriander
1/4 t ground fenugreek (optional)
1/4 t tumeric
1/2 t cayenne (sweet or hot, depending if you like spicy flavor)
1/2 to 1 minced onion
1-2 T grated/crushed fresh ginger
1 t coarse salt
1 t roasted cumin seeds, crushed or ground
Peel beets and cut into roughly even bite-size pieces. Chop leaves
and remove stems. Heat oil. Add mustard seeds and cover until they
stop popping. (Be careful, they can burn if the flame is too high.)
Add onion, cook until onion turns goldern. Add other spices (except
cumin). (Again, watch out that the heat isn’t too high, because spices
will smoke if it is). Add beets and greens, stir. Add ginger. Cover
and simmer 20 minutes. Uncover, add salt, and cook off any extra
liquid. Stir in cumin seeds at end.
Great served with plain yogurt.