Carrot Beetroot Palya

A quick and healthy Indian-style dry sabzi made with colorful carrots and beetroot. Perfect for lunchboxes or weekday dinners! 

Carrot with Beetroot s a vibrant, nutrient-rich that combines the natural sweetness of both carrots and beetroot with the  This unique pairing not only creates a flavorful side dish but also delivers a powerhouse of health benefits. Packed with essential vitamins, antioxidants, and fiber, this sabzi supports immunity, digestion, skin health, and overall well-being. Ideal for daily meals, it’s a simple yet effective way to nourish the body while satisfying the palate. (source: Web)

Ingredients

• 

  Carrot Beetroot Palya

  1.5 cup Carrot (chopped)
• 1 cup beetroot (chopped)
• A pinch of hing (asafetida)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A few curry leaves
• 2 tsp Bhath Powder
• 1-2 green chilies
• 1/2 tsp turmeric powder
• 2 tbsp  oil
• Salt to taste
• 1-2 shredded amla
• 1/2 cup fresh coconut
• 
  

Instructions

1. Heat oil in a kadai (wok) over medium flame.
2. Add mustard seeds. Once they splutter, add hing, cumin seeds, chana dal, urad dal and curry leaves.
3. Sauté for a few seconds until fragrant.
4. Add chopped carrots and beetroots. Stir-fry for 3–4 minutes until they begin to soften.
5. Mix well. Cover and cook on low heat for 5–7 minutes. Add Bhath pwd, salt and mix well.
6. Garnish with coriander leaves, amla shreds and fresh coconut.

Serve Carrot Beetroot Palya hot with chapati, or rasam rice.

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