INGREDIENTS:
3 large beets, washed and peeled
beet greens, washed and chopped
1-2 T ghee, for greasing the roasting pan and for chauncing the beets
1/2 t fresh ginger root, minced
1 pinch hing
1 t coriander powder
1/4 t black pepper
1/2 t turmeric
salt
PREPARATION:
1. Roast the beets about 30 minutes in a gheesed pan, preferably with a lid over iṭ.
2. Use remaining ghee to make a chaunce. Heat it very hot in a frying pan, add the ginger and fry until browneḍ. Add hing and coriander and pepper and turmeric and then add the greens in quick successioṇ
3. Stir fry a minute or two. Add about a cup of wateṛ Cover and cook on high heat until water evaporateṣ
4. Chopped up the roasted beets and add to the greens for offering to Krishna.
PREPARATION:
1. Roast the beets about 30 minutes in a gheesed pan, preferably with a lid over iṭ.
2. Use remaining ghee to make a chaunce. Heat it very hot in a frying pan, add the ginger and fry until browneḍ. Add hing and coriander and pepper and turmeric and then add the greens in quick successioṇ
3. Stir fry a minute or two. Add about a cup of wateṛ Cover and cook on high heat until water evaporateṣ
4. Chopped up the roasted beets and add to the greens for offering to Krishna.