Name: Beetroot Bata recipe by Ipsita Pal at BetterButter
Prep time: 66180 min
Cook time: 15151 min
Total time: 81331 min
Yield: 5
Ingredients: 2 small beetroots, diced small; 1/5th the quantity of garlic pods (so if you use 100 gms of beetroot, use 20 gms of garlic); 5 tsps of black jeera for the paste and 1 teaspoon of the same for the sauteing; 3-4 green chillies (as per your taste actually, I like mine a bit hot to match the sweetness of the beetroot); 1 tsp sunflower oil; 1 tsp fragrant ghee; 1 tsp sugar; Salt to taste

ABOUT Beetroot Bata RECIPE

This dish was taught to me by my sister-in-law. A simple yet flavorsome dish! Rural Bengal specializes in varieties of veggies that are made into paste, either raw or gently sauteed with a variety of spices taking a humble dish up 20 notches! Often, these pastes or "bata" as we Bengalies call them are made of leaves, skin and roots and of course the mail vegetable itself. Some of these dishes call for the addition of fish scraps too. Usually, these bata's are eaten at the beginning of a meal, especially at lunch. Here is one such dish made with the flesh of beetroots. I promise you, one large spoon of this and you can polish off your lunch plate in no time!

Ingredients Serving: 5

2 small beetroots, diced small
1/5th the quantity of garlic pods (so if you use 100 gms of beetroot, use 20 gms of garlic)
5 tsps of black jeera for the paste and 1 teaspoon of the same for the sauteing
3-4 green chillies (as per your taste actually, I like mine a bit hot to match the sweetness of the beetroot)
1 tsp sunflower oil
1 tsp fragrant ghee
1 tsp sugar
Salt to taste

Instructions

Make a paste of the beetroot, garlic, green chillies, and 5 tsp of black jeera. The best way to do it is on the sheel nora. (I used the mixer for this one as I was short of time. If you do it in a mixer, you may add a few spoons of water.)
Heat the sunflower oil, add 1 tsp of black jeera seeds and ladle in the paste you made earlier.
Add salt and sugar. Stir constantly until the paste takes on a rich burgundy shade.
Remove from heat and add a tsp of ghee.

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