I used to hate beets because I thought the color freaked me out when I was a kid when we would eat it with rice. But now I think it’s cool! Beets are so beautiful to cook, that I don’t care how long it takes to peel them, the color makes up for it.

I like this dish because it is sweet and spicy and salty. It goes well with yogurt and chapati. This dish will use most ingredients in your spice drawer.


Spice Level: 3/5*

Prep Time: 15 min

Cooking time: 40 min

* My spice tolerance is high so don't blame me if this is too spicy for you


  • 2 TBSP Oil

  • Pinch of Asafoetida

  • 1/2 TSP Cumin Powder

  • 1/4 TSP Fenugreek Seeds

  • 2 Beets

  • 1 TSP Ginger, grated

  • 1 TSP Coriander Powder

  • 1/2 TSP Cumin Powder

  • 1/4 TSP Turmeric Powder

  • 1/2 TSP Chili Powder

  • 1 Cup Water

  • Medium tomato, chopped

  • Salt to Taste


  1. Heat 2 tbsp of oil. When hot add the asafoetida, cumin seeds, and fenugreek seeds.

  2. Stir a bit, then add the beets and grated ginger.

  3. Add in the coriander powder, cumin powder, turmeric powder and chilli powder. Stir and try to cover the beets evenly with the spice powders.

  4. Stir in water, scraping the bottom of the pot to loosen up any dried ginger.

  5. Mix in the salt

  6. Stir a couple of times, and then cover the pot and boil the beets until they are tender, around 20 minutes.

  7. Add the tomato and stir

  8. Keep stirring and boiling the beets until your creation thickens

  9. Enjoy your masterpiece