Beet root mash or Beet Bata - the Bengali way
The Bengalis have a soft corner for Beet Root. The ubiquitous "vegetable chop" in the humble street side shacks in and around Calcutta is enough proof. But Beet Root is not everybody's favourite, but in the Bengali households it is a standard issued vegetable for the winter and so we have variants to tickle the taste buds. This winter dish has five simple ingredients and extremely easy to put together.
Beet root - 2 large, boiled and blended
Poppy seed paste - 3 table spoons
Nigela seeds - 1 tspn
Garlic crushed - 2 cloves (optional)
Green chilies - 2, chopped
Olive oil - 2 teaspoons
Salt to taste
In a wok add the oil, add the nigela seeds, green chilies and crushed garlic. Let the aromatics do its magic and fill your senses. Then add the blended Beet root and poppy seed paste.
Now stir and combine the mash well.
Sprinkle salt and adjust. The mash will come together and leave the pan easily, till then keep combining. Mash is ready to serve. Additionally, you could add lemon juice to balance the sweetness.
I use the mash as spread too on hot toast. Roll it in roti or flat bread you have a wrap on the go. Or simply have it with rice as the good old blue blooded Bongs do! I find it extremely versatile and easy to make. Do try and let me know how did you adjust your version. Bon apetite!
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