Beetroot Stem Subzi / Keerai Upperi

I got this beautiful bunch of beetroots, with the leafy stems. I know, I know, it is generally sold here (USA) that way. I saw it after a long time and was so very excited!!! Beetroot is one of my favourite vegetables. I have always enjoyed cooking and eating greens. So, I used my mother's recipe for Raddish Stem Upperi to make this. This upperi adds a lot of color to the plate!!


Ingredients
Beetroot Stems - a big bunch ( I used the stems from about 6 beetroots)
Onion - 1 large
Ginger paste - 1 tsp
Garlic paste 1 tsp
Channa dal (Kadala paruppu) - 2 tbsps
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Hing - a big pinch
Red chilies - 1 -2
Oil for garnish
Salt to taste

Preparation
Chop onions and beetroot stems. Wash the stems well in cold water & put in a colander.
Heat a little oil in a skillet. Splutter the mustard & jeera. Add the hing & red chilies.
Add channa & urad dals. Saute till urad dal starts turning brown.
Put in the ginger & garlic pastes. Saute till the fresh garlic smell is gone.
Toss in the onions. Saute till onion is transparent.
Add salt to taste.
Add beetroot stems, cook covered for 1 minute.
Toss for 1-2 minutes, till water dries up.
Serve with rice or chhapathi.

Remember not to add any water while cooking. There'll be some water on the leaves after washing, the stems will cook in this. Today, I served this dish with sambar, pavakkai (bitter gourd) upperi, rice & papads. This upperi can be prepared with any greens.