As served at Kentucky Street on June 24.
Bunch of fresh beets
Equal weight of fresh tomatoes
1 tsp ghee
1/2-1 tsp whole cumin seeds (I used a full tsp)
1 tsp whole black peppercorns
4-6 whole cloves
1/2 piece stick cinnamon
1/2-1 tsp salt
Wash the beets and leave about 2 inches of tops on the beets. Not necessary to peel them. Cook the whole beets in water until you can pierce them with a fork. Remove from water and let cool.
In the beet water, scald the tomatoes and remove from the water. Save the water. Let the tomatoes cool enough to peel them.
Slip off the beet skins and tops and put the whole beets and the peeled tomatoes in a food processor or blender. Add enough water so that you thoroughly blend them to a soupy consistency.
In a heavy sauce pan or soup pot, heat the ghee until sizzling, but don't scorch it. Add all the spices and lightly saute until fragrant. Add the beet/tomato mix. Bring to a boil, then simmer for 10 minutes on low heat. Add salt to taste. You can add a bit of cream, but I didn't do that.
Strain. Enjoy!
The original recipe can be found in Madhur Jaffrey's World of the East Vegetarian Cooking, Alfred A. Knopf, 1981. I made some changes which I think makes it faster and easier to prepare.
Bunch of fresh beets
Equal weight of fresh tomatoes
1 tsp ghee
1/2-1 tsp whole cumin seeds (I used a full tsp)
1 tsp whole black peppercorns
4-6 whole cloves
1/2 piece stick cinnamon
1/2-1 tsp salt
Wash the beets and leave about 2 inches of tops on the beets. Not necessary to peel them. Cook the whole beets in water until you can pierce them with a fork. Remove from water and let cool.
In the beet water, scald the tomatoes and remove from the water. Save the water. Let the tomatoes cool enough to peel them.
Slip off the beet skins and tops and put the whole beets and the peeled tomatoes in a food processor or blender. Add enough water so that you thoroughly blend them to a soupy consistency.
In a heavy sauce pan or soup pot, heat the ghee until sizzling, but don't scorch it. Add all the spices and lightly saute until fragrant. Add the beet/tomato mix. Bring to a boil, then simmer for 10 minutes on low heat. Add salt to taste. You can add a bit of cream, but I didn't do that.
Strain. Enjoy!
The original recipe can be found in Madhur Jaffrey's World of the East Vegetarian Cooking, Alfred A. Knopf, 1981. I made some changes which I think makes it faster and easier to prepare.
