OK, OK, before you think that I have completely lost it, let me explain. I made this dish with the leaves and stems of beetroot. I did not use the vegetable itself. Here’s how I made it…
Chop the leaves and stems to nice tiny pieces. It should be small enough to cook with steam.
Heat the pan, add oil. Adding oil is actually optional.
Now, steam the leaves and beetroot stem. Cook with the pan’s lid closed. Sprinkle some salt, turmeric, and chilly powder.
Cook for 15 minutes. Just before switching off the flame, add some grated coconut into the pan. Mix well.
Serve as a side dish with rice or roti.
– OddChef
Culinary Skills, Kills, and Thrills 
Actually i thought that one can do without onions when you cooking ‘saag’. Thank you. This looks great, once again! I will try it sometime when I am in Kolkata.
Comment by sush — March 1, 2010 @ 1:27 am