Beetroot kale Potato ki subzi

                              Beetroot-Kale Potato ki Subzi

I wanted to make beetroot curry since long, only deterrent was the sweetness of such curry which beetroot might impart. Then, I had Kale, Kohlrabi greens and the idea clicked into my head that the sweetness of beetroot will be balanced by pungent Kale! And voila, what a colorful and tasty subzi was created! I added boiled potato to it, but it is not mandatory, you can easily skip it. Very happy to cook this super nutritious curry for our Indian dinner. Kale is a super-food and is usually not incorporated in Indian cuisine, but this way, you can charm your family as the outcome is so colorful and tempting.

Ingredients:

1. Beetroot-2 (Peeled and sliced)
2. Kale-2 leaves
3. Kohlrabi-4-5 leaves (Optional)
4. Potato-1 (Boiled)
5. Onion-1 large size (Finely chopped)
6. Garlic cloves-3-4 chopped
7. Ginger-1" chopped
8. Green chilli-4-5
9. Garam masala powder-1 tsp.
10. Coriander powder-1 tsp.
11. Red chilli powder-1 tsp.
12. Salt
13. Oil-1 tbsp.
14. Water-1/2 cup

Procedure:

• Wash and cut the greens, if you want soft texture,boil these.
• Heat oil in a wok or kadai, add onion-garlic-green chillies and ginger and saute till they turn translucent.
• Now add coriander powder,salt and red chili powder, saute for a moment and add beetroot and greens. 
• If you are not using boiled greens, add water at this time, cover and cook for about 4-5 minutes.
• Open the lid, add boiled potato cut into half and stir.
• Cover again and cook till beetroot is tender, you can add a lil more water if required.
• Sprinkle garam masala and serve with roti and rice.

Note: As we like crunchiness of Kale, I did not boil it, but if you like silken finish, please boil the greens as well as beetroot.