Home » Beetroot and Spinach Fry

Beetroot and Spinach Fry

Beetroot and Spinach Fry

Beetroot and Spinach Fry


  • Cold Press Avocado Oil  2 tablespoons
  • Onion 1 large
  • 1 Green Chillie  (chopped finely)
  • Dahl soak in 1 cup of water for 30 minutes
  • 4 Beetroot  (chopped into ½ inch squares)
  • Spinach  1 bunch


  • Fresh Mint Leaves 1 cup
  • Grated Coconut 1 tablespoon
  • Ginger Paste 1 tablespoon
  • Garlic paste 1 tablespoon
  • Cumin Seeds 1 tablespoon
  • Turmeric Powder ½ teaspoon
  • Salt to taste
  • Garam Masala ½ teaspoon
  • Sesame Powder or Sesame Seeds 1 tablespoon


  1. Use a deep frying pan, add a little avocado oil, fry cumin seeds until it crackles for 30 seconds to 1 minute.
  2. Lower heat to medium flame, then add chopped onions. Sauté for 3 minutes until it is translucent.
  3. Add chopped chilies, ginger paste, garlic paste and cook for 2 minutes on a medium heat.
  4. Add Turmeric powder, Garam Masala powder, and soaked Dahl with a cup size of dahl water it was soaked in.  Simmer for 1 minute with the lid on.
  5. Clean and cut the beetroot into ½ inch squares, then add to the pot with salt to taste.  Cook with the lid on for 3 minutes.
  6. Add chopped Spinach and a cup of freshly chopped mint leaves. Simmer on a low heat for 3 minutes
  7. Add fresh grated Coconut and Sesame Seeds.  Simmer for 2 minutes.
  8. Ready to serve.  Can serve with rice or potatoes.