Beetroot, Spinach and Mint

  • Title: Devanna, Beetroot, Spinach and Mint.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2022, all rights reserved.
  • Index: 202205161.
  • Edition: html, first edition.


The ingredients are fit for about two portions.

  • 2 Beetroots.
  • 100 Gram spinach (approximately).
  • 1 Spoon fresh mint leaves.
  • 1 Spoon ghī or sesame oil.
  • ½ Spoon split mung lentils.
  • ½ Teaspoon tumeric powder.
  • ½ Teaspoon coriander powder.
  • ½ Spoon dried grated coconut.
  • ¼ Teaspoon garam masala.
  • ½ Cup water.
  • ¾ Teaspoon salt.


  • While keeping them seperate, cut the beetroot into small pieces, the spinach in strips and the mint in julienne.
  • Heat the ghī or sesame oil and add the mung lentils, tumeric and coriander and fry them until the mung lentils begin to brown a little.
  • Add the beetroot and fry it a few moments.
  • Add the water, coconut, garam masala and half of the mint and cook until the beetroot is done and the water is vaporated.
  • Add the spinache and the rest of the mint and stir until the spinach is done.
  • Reduce the heat, add the salt and stir.