Odia-style Tomato and Beet Greens Curry

Ingredients

In the original Italian dish, Bietole al pomodoro, the beet greens are typically sautéed with garlic and then simmered in a tomato sauce. However, in this adapted Odia version, the dish incorporates Odia spices and flavors to create a unique taste profile. The use of traditional Odia spices and the cooking technique give the dish a distinct character that sets it apart from the original Italian recipe. We alse have the original recipe for Bietole al pomodoro, so you can check it out.

• 500 grams (1.1 lbs) beet greens, washed and chopped 500 grams (1.1 lbs) beet greens, washed and chopped
• 3 medium tomatoes, finely chopped 3 medium tomatoes, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 dried red chilies 2 dried red chilies
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt (or to taste) 1 teaspoon salt (or to taste)
• 1 tablespoon jaggery (or brown sugar) (optional) 1 tablespoon jaggery (or brown sugar) (optional)
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add cumin seeds and dried red chilies. Sauté for a few seconds until fragrant.
3. 3.
   Add the chopped tomatoes and cook until they turn soft and mushy.
4. 4.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. 5.
   Add the chopped beet greens and stir to coat them with the tomato mixture.
6. 6.
   Cover the pan and cook for about 10-15 minutes, or until the beet greens are tender.
7. 7.
   If desired, add jaggery or brown sugar to balance the flavors. Mix well.
8. 8.
   Garnish with fresh coriander leaves and serve hot with rice or roti.

Treat your ingredients with care...

• Beet greens — Ensure that the beet greens are fresh and tender. Trim any tough stems before chopping.
• Mustard seeds — Use whole mustard seeds for authentic Odia flavor. If unavailable, you can substitute with mustard powder.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering the mustard seeds.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer taste, you can add a tablespoon of grated coconut while cooking the tomatoes.

Serving advice

Serve the Odia-style Tomato and Beet Greens Curry hot with steamed rice or roti. It pairs well with a side of dal (lentil soup) and a fresh cucumber salad.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a traditional Odia-style thali (plate) for an authentic touch.