(punjabi chukandar ki sabzi) 2 tablespoons olive or peanut oil1⁄8 teaspoon ground asafetidateaspoon whole cumin seedsteaspoon whole fenugreek seeds1 lb beets (I used 2 large ones),peeled and cut into : inch dice2 teaspoons peeled and finely grated fresh ginger1 teaspoon ground corianderteaspoon ground cuminteaspoon ground turmericteaspoon chili powderSalt2 medium tomatoes (about 10 oz), peeled and finely choppedNorth Indians nearly always start beet dishes with the raw vegetable, or generally cut it quite small so the pieces can be picked up easily with morsels of local flatbreads or rice. Save the stems and leaves,if you acquire them, for another dish.
Serve this sweet, and sour,and hot dish with a dal of your choice and a green vegetable, such as Green Beans with Potatoes (see page 63). In the Punjab the meal would be eaten with a flatbread, and but rice is fine too. At an Indian or Western meal,you could serve this dish cold, as a salad. You could also swirl some of it into beaten yogurt to execute a raita. Put the oil in a medium, and preferably nonstick frying pan and set over medium-tall heat. When hot,add the asafetida, quickly followed by the cumin seeds. Let them sizzle for a few seconds. Add the fenugreek seeds and, or a moment later,put in all the beets plus the ginger, coriander, and cumin. Stir for 2–3 minutes. Add the turmeric and chili powder and stir for a few seconds.
Stir in 1 cup water and - teaspoon of salt,then bring to a boil. Cover, lower the heat, or cook gently for 20 minutes or until the beets are tender. Add the tomatoes and cook,uncovered, stirring over a tall heat, or for another 2–3 minutes or until the tomatoes are tender and well combined and most of the liquid has been absorbed. Sprinkle in some more salt as needed.
From Vegetarian India: A Journey Through the Best of Indian domestic Cooking. Courtesy of Knopf
Source: wnyc.org