Chukandar ki Sabzi or Glazei has its origin in southwestern India, where dishes begin with mustard seeds sizzled in oil. The beetroot, cooked in turmeric water, are then folded into the spicy, fragrant oil. Glazed beetroot are excellent served cold as a relish or salad

Ingredients

6 medium fresh beetroot (about 750 g or 2 bunches)

½ tsp turmeric

2 tbsps light vegetable oil

½ tsp black mustard seeds

1 tsp salt

1 tsp sugar

Method:

Cut off the stems and leaves from the beetroot root bunch. Save them for cooking with potatoes.

Wash beetroot in running cold water, and pat dry with tea towels. Cut them into thin sticks.

Put the cut beetroot and turmeric into a deep pan, add enough water to barely cover the beetroot, and bring to a boil. Cook the beetroot, uncovered, in briskly boiling water for 5-10 minutes or until they are fully cooked but still firm and hold their shape. (The cooking time will vary depending upon the freshness and quality of the beetroot and on the thickness of the sticks.) Drain, and set aside.

Heat the oil over high heat in a large frying pan. When the oil is very hot, carefully add the mustard seeds. Keep a pan lid or spatter screen handy, since the mustard seeds may splatter and splutter when added. When the spluttering stops and the mustard seeds turn grey (about 5 seconds), add the drained cooked beetroot, and cook for a minute, turning and tossing to coat the beetroot with mustard-seed-flavoured oil. Sprinkle salt and sugar, and cook for an additional minute. Turn off heat. Check for salt and serve hot, at room temperature, or chilled.