煮书: Stewed Beets with Beet Greens and Ginger

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我选择此食谱的原因有一些Stewed Beets with Beet Greens and Ginger从Raghavan Iyer's660咖喱to kick off our week of curries.

First, this recipe is the first dish I tried at home, and it was a great success. Second, I am a die-hard fan of beets, but not in a million years have I ever thought of them in the context of Indian cuisine. As it turns out, their natural sweetness melds perfectly with the earthy flavors of mustard seeds and curry leaves and stands up to the heat of a few spicy chiles and a good amount of ginger. Third, this recipe doesn't call for too many hard-to-find ingredients. Mustard seeds can be found in most supermarkets, though fresh curry leaves might be a bit more difficult to come by. Try a market that specializes in South Asian or Indian products. Once you locate a purveyor of curry leaves, snatch up as many as you can; they'll keep in the freezer for a long time and will prove indispensable for future endeavors into Indian cooking.

The process of making this curry is typical of many of the vegetable curries in660咖喱：用少量油烤香料，直到芬芳，短暂炒蔬菜，再加入一些调味元素和少量液体，然后煮沸。这再简单不过了，但是某种程度上，步骤的进展与大多数西方食谱有所不同。必威365

One thing I really love about this recipe is that it's one of the few beet preparations I've seen that harmoniously uses all parts of the beet—the sweet bulb, the crunchy stems, and the pleasantly bitter, toothsome greens.

The finished dish is a perfect shade of deep magenta;将其与一些basmati大米和一点raita或酸奶配对and you're all set. Healthful, satisfying, intensely flavorful, and the presentation is a knockout.

Win '660 Curries'

As always with our Cook the Book feature, we have five (5) copies of660咖喱to give away this week.