Beet Root Leaves

Ever bought beet root and hated throwing away all the leaves? I was sure there must be some nutritional value to it. I asked a few friends what they did with it. But most of them either bought them without leaves or threw them away. In India, most of them did not even know you could buy beet root with leaves. So I took the help of good old... Internet to see if those leaves were edible.
They are! and I found a few recipes too. I tried them but did not like it much... so decided to make it Indian way. Its pretty simple and if you like besan (chickpea flour), you will like it too!

This is what you need:

- Beet root leaves chopped from a bunch of 3-4 beets (the soft stem part can be used)
- 5-6 tbsp besan
- Spices : Red Chilly, Dhana Jeeru (Coriander Cumin), Turmeric, Garam Masala, Salt and Sugar.
- 2 tbsp oil
- Cumin Seeds

It is very important to wash the leaves properly. I usually chop it and then soak it for 15-20 minutes in a big vessel. This way all the dirt settles to the bottom. Remove the leaves from the top into a strainer and wash it again.

While the leaves are soaking, you can get besan ready. Take besan in a small bowl and mix all the masala in it. Remember to take into consideration the quantity of beet root leaves as well. For this dish, more masla is good.

In a dikchi, heat some oil and add cumin seeds to it. When the seeds start to turn dark brown, add the chopped leaves to it and saute for 3-4 minutes. The leaves will shrink and quantity will cut to about half the size it seemed before you started. Beet root leaves will also release some water. Gradually add the besan mixture to the leaves, while continuously stirring until the besan is all cooked. When you mix the besan, at first it will get sticky and moist, but eventually it will start to dry out. The besan will change color when cooked (turn darker in color and give out a distinct aroma). Cook as long as it takes for the besan to be completely moisture free, otherwise it might taste uncooked. This could take about 5-6 minutes of continuous stirring. Cover and let cook for another 5 minutes, stirring in between so as to prevent the besan from sticking to the bottom and burning.

You subji is ready.. Enjoy!

If you like besan, you can use many other vegetables instead of beet root leaves and cook it exactly the same way. I have used cucumbers, spinach, capsicum, green beans, methi etc. and I love them all.