Chakundar ka Bharta is a unique and delicious side dish with beetroot, onions and tomatoes all mashed and seasoned with herbs and spices.
C for Chakundar ka Bharta is my Day 3 post in the A to Z Series where I am posting all recipes from my Thali’s.
Chakundar is Beetroot, and they are packed with essential nutrients. They are a great source of fibre, folate, manganese, potassium, iron, and vitamin C. They have numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
I have always been fond of these beetroots, as a kid, I loved the deep pink colour, but later as I grew I realised that this root had much more to offer than just colour. We love it in our Parathas, in our Pooris and even in our Pani Poori! I have even tried a Halwa with it.
Chakundar ka Bharta was one of the recipes that I posted for the Uttar Pradesh Thali for September Mega Marathon. We normally make Baingan Bharta, but since I am allergic to Baingan, I am always in search of other Bharta recipes. I have tried making Turiya ka Bharta which is an interesting bharta, made with ridge gourd and you will love it for its unique flavour.
For Chakundar ka Bharta, it is best to boil the beets, grate them and then proceed to make the bharta with onions and tomatoes. The bharta is very easy, quick to prepare and is very delicious. Do give it a try, I am sure you will love it.
Chakundar ka Bharta
2 cups boiled, grated beetroot
2-4 tbsp ghee / oil
2 onions, finely chopped
1 capsicum, finely chopped
2 tomatoes, chopped
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, chopped
1/2 tsp red chilly powder
1/2 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Heat ghee in a pan.
Add chopped onions, cook till almost pink.
Add capsicum, sauté for a minute or two.
Add garlic, ginger and green chilly, and sauté for another minute.
Add chopped tomatoes and let cook till mushy.
Add red chilli powder, coriander powder and salt to taste.
Cook till the ghee separates.
Add the grated beetroot and sauté on full flame till the moisture dries up completely.
Sprinkle garam masala .