Beet Sabji
  • 2tablespoons Homemade Ghee or sunflower oil, divided
  • 4 medium carrotscut into small circles
  • 2 yellow beetsscrubbed and cut into triangles or ½-inch cubes
  • 1 daikon radishcut into half-moons
  • 1bunch bitter dark greensturnip, kale, collard or beet greens
  • 1-inchpiece fresh turmeric, minced; or
  • 1teaspoon turmeric powder
  • 1-inchpiece fresh gingerminced
  • 1tablespoon cumin seeds
  • 1tablespoon ground coriander
  • Pinch of hing powder (asafoetida powder)
  • ½teaspoon Himalayan pink mineral salt
  • 1bunch fresh cilantro leavesfinely chopped
  1. In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
  2. When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
  3. Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
  4. Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.
Recipe Notes
Nutrition Facts
Beet Sabji
Amount Per Serving
Calories 1143 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Monounsaturated Fat 1g
Cholesterol 10mg 3%
Sodium 171mg 7%
Total Carbohydrates 25g 8%
Dietary Fiber 8g 32%
Sugars 12g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein