• 3 tbsp peanut oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • 6 oz. mushrooms, halved lengthwise
  • 14 oz. beets, peeled
  • 2 tsp ginger, peeled and grated
  • 2 cloves garlic, minced
  • 1 serrano pepper, minced
  • 1 cup tomato sauce
  • 1 cup water
  • 1 teaspoon salt


1. Dice the peeled beets into 3/4" cubes.
2. Put the oil in a medium pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the mushrooms. Give the mushrooms a quick stir and put in the beets. Stir and fry the beets for 2 minutes. Now put in the ginger, garlic, and chile. Stir and fry, still on medium-high heat, for another 2 minutes. Now put in the tomato sauce, water, and the salt. Stir to mix and bring to a boil. Cover, turn the heat down to low, and cook gently for about 40 minutes, or until the beets are tender.


Indian, International Cuisine, Vegetarian Dishes


Madhur Jaffrey


2 servings



Asian : Southern : Indian



preparation times

• Start to finish: 1 Hour 30 Minutes