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Beetroot Sukke Saraswat Bhojan

Hetal Kamdar
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine Indian, Saraswat
Servings 2


  • 200 grams beetroot cooked, peeled and diced
  • 1 large onion finely chopped
  • 2 tbsp grated coconut
  • 2 tsp jaggery
  • 15 grams tamarind pulp
  • 1 tsp ghee
  • 1/4 tsp fenugreek seeds
  • 1 tsp urad dal
  • 1 tsp coriander seeds
  • 2-3 dry red chilies
  • A pinch of hing
  • Salt to taste


  • Dry-roast the red chilies, coriander seeds, urad dal, and fenugreek seeds and blend with the coconut, tamarind, and jaggery.
  • Heat the ghee in a pan and add a pinch of hing (Asoefotida).
  • Add the onion and fry until golden brown.
  • Pour in the ground masala and sauté for a minute until the spices release their aroma.
  • Add the beetroot and sauté for a few minutes.
  • Season and serve hot.
Keyword beetroot curry, beetroot ki sabji, beetroot sabji, beetroot sukke, sukke
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