Beetroot and Fennel

I always get a happy feeling when I put a bunch of beetroots into my shopping basket.  Beetroot is full of magnesium, iron and antioxidants.  And its rich red colour makes for a great looking vegetable!  In the UK, Beetroot is combined with Fennel and served as a salad.  I wanted to cook this as a sabzi in a rich sauce, to be eaten with chapattis.  Turned out to be super delicious, try it for yourself!

Before you begin:
5 medium sized beetroots
A large bulb of fennel
1 small can (about 160 ml) of coconut cream
2 tblsp tomato paste
1 tsp each Jeera (cumin) and fennel seeds, to season
1 tblsp butter
Salt to taste

Good to know:

• Coconut milk may not work as well due to its thinner consistency.
• If fennel bulb is fresh and young, use up whole.  Otherwise, discard outer layer.

Making the beetroot sabzi:


Peel, wash and cube the beetroot.  Wash and finely chop fennel.  Roughly mix the Jeera and fennel seeds using a pestle and mortar.


Heat a heavy bottomed pan.  Spoon butter into the pan, followed by the Jeera and Fennel mix.  Stir briskly.  Add in chopped fennel and saute for 2-3 minutes.  Add in the beetroot and salt.  Cook covered for about 10-15 minutes.  When the beetroot has become tender add in the tomato sauce and let it cook until the smell of raw tomato has disappeared.  Finally add in the coconut cream and mix well.  Cover and simmer for 1-2 minutes.   Serve hot.