| Mustard Oil | 2 TBSP |
| Beetroot | 3 Big- cut into halves |
| Nigella Seeds | 1 and ½ TSP |
| Garlic Paste | 1 and ½ TSP |
| Green Chili Paste | 2 TSP |
| Salt | 1 and ½ TSP |
Beet Bata! Beet root paste....one of the most simple, healthy yet delicious paste that goes well as a side, eaten with rice, paratha or even some chips while snacking. I believe Bengalis have just as many variety in their vegetarian dishes as their non-veg dishes, if not more. This recipe had been handed over to me by my mother-in-law. You can use the same recipe for cabbage leaves, radish, and coriander. You can make it spicy or bland
Preparation:
STEP 1: Boil the Beetroots in a pressure cooker. It should be done in 2 whistles.
STEP 2: Take out the beetroots from the pressure cooker and let it cool. After it cools, make a paste of the beetroots in a mixer grinder.
STEP 3: In pan take 2 TBSP of Mustard Oil. Add the nigella seeds. Once it starts to sizzle add the garlic and chilli pastes. Sauté it for 2 minutes on low flame.
STEP 4: After 2 minutes, add the beetroot paste and salt. Keep sautéing for about 5 minutes. After 5 mins the colour of the beetroot will change from maroon to a dark pinkish colour. Switch off the flame. Your Beet Bata is ready to be served.
STEP 5: Serve it with steamed rice.