Crimson Beetroot Fry

A beautiful, crimsom curry.

Beetroot Fry

When you have beetroot in the fridge and you are tired of boiled, roasted or pickled beetroot, try this spicy, crunchy Indian recipe.

You could also try Beetroot Salad with Honey Ginger Dressing, Beetroot Halwa, Indian Beetroot and Carrot Salad. Or simply browse our beetroot recipes here and on our sister site here.


I added some borlotti beans to this dish, but that is optional. Traditionally it is made with beetroot alone.


Beetroot in Australia is also known as Red Beet. It is such a healthy food – it cleanses the blood and kidneys, reduces inflammation, cleanses toxic wastes to help liver and spleen function, and encourages healthy blood cell formation. Fresh beetroot juice with apple or orange juice is very delicious. Be careful though – if you eat sufficient beetroot, your, em, uhm, excreta, erm, might turn bright red. Don’t be alarmed.

Another way to eat beetroot is raw. Beetroot can add a refreshing touch to a salad, in a sandwich (yummy with cheese) or as an accompaniment to other veggies. Try grating it finely to add to other vegetables, mixing grated beetroot with raspberry vinegar, mixing grated beetroot, grated orange rind and orange juice, or just plain grated beetroot on lentil burgers – great! Grated beetroot and grated carrots sauteed together makes a wonderful warm salad.

Beetroot leaves are also very nutritious – add the smaller, fresher ones to your salads.

Berlotti Beans

Serving Notes

A wonderful side dish. Or serve with rice, roti or any flat bread.

It would make a wonderful addition to any holiday season meal – such a beautiful colour. But be careful. It is so delicious that it might get eaten before it leaves the kitchen.


Crimson Beetroot Fry

Cuisine: Indian
Prep time: 2 mins to get the ingredients together
Cooking time: 1 hour for beetroot if using large ones, plus 5 mins for the dish
Serves: 2 – 4 people, depending how you use it

1 bunch beetroot
fresh borlotti beans (optional)
2 Tblspn black mustard seed
1 pinch asaphoetida powder
1 Tblspn cumin seed
1 tspn turmeric powder
0.5 Tblspn Garam Masala
1 Tblspn Urad Dal
Salt to taste
0.5 – 1 Tblspn Ghee

Trim the beetroot, leaving a small piece of the top stalks (1 or 2 cms). This stops the beetroot from bleeding as they cook. Cook the beetroot in plenty of water until they are done.

Shell the borlotti beans, if using. Boil them in plenty of water until they are cooked.

When the beets are cooked, cool them a little. Remove the skins and tops of the beetroot. They will slip off easily in your fingers. Cut the beetroot into regular sized pieces, or cube them into 2.5 cm dice.

Heat the ghee in a wok. Add the mustard seeds and let them pop for a moment. Add the cumin seeds and urad dal, in that order. After a moment or two of frying, add the asaphoetida, salt, garam masala, and turmeric.

Stir for a moment, and add the beetroot pieces and borlotti beans with a scant Tblspn water. Stir until the beets and beans are covered with the spices. Cover and allow to warm through over low heat, about 2 – 5 minutes.

Serve with rice or rotis or as a side dish.

recipe notes
Add coconut right at the end of the cooking. A delicious variation.

Cook beetroot with their skins on. Once cooked, the skins slip off really easily. Your fingers get red – wear some plastic gloves if this worries you.

Beetroot Curry



Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

16 thoughts on “Crimson Beetroot Fry”

  1. You are the only one that has ever inspired me with the impulse to eat beetroot! I’m not kidding. My husband will be pleased – he loves it. Always a pleasure to come here to tantalize my cooking sensibilities.


  2. I have updated the post to include some more beetroot info, and some links to other beetroot recipes. Please link to your favourite ones too! I would love to hear about them.

    Padmaja, thanks for your comments about the photo! And the recipe? It is all Gastronomebychoice’s fault for being so inspiring!

    Thanks, Maninas. Hope it also inspires you to try cooking beets.

    Kimberley! Wow! And it sounds like your life has taken on another dimension! Congratulations. And loved your meme. BTW, my brother calls beetroot “the king of vegetables”.

    I love the beans too, Suganya. Sometimes I just buy them to sit on my cupboard or in the middle of the table cos they look so nice.


  3. I have beetroot waiting and I too feel a little uninspired…have done enough roasing and salads etc. I don’t have berlotti beans though, but since I have to drive to get milk, I may as well get the beans. The coconut sounds great too.


  4. Thank you, VeggieGirl. sunita said it all – the colour of beetroot is amazing.

    myfrenchkitchen, I hope that it worked well – you could have made it without the beans, although the beans are so gorgeous they are worth a special trip to buy them.


  5. those beans and even the beets look very artistic!
    btw, that asafoetida link not working!

    Thanks to your mail; signed up for the digital version of HT – WoW! It is beautiful!


    Hi Arun, I have emailed you again. Hope you get it. Let me know if it does not arrive. I will correct that asafoetida link!


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