Glazed beets with Black Mustard Seeds

Very yummy side dish!

Will~

Glazed beets with Black Mustard Seeds
(Chukandar Ki Sabzi)

6 medium fresh beets
1/2 tsp turmeric
1 TBSP Canola or Olive oil
1/2 tsp black mustard seeds
1 tsp kosher salt
1 tsp sugar (1 WPA)

Wash and trim the beets. Cut them in 1/8 by 1/4 inch thick sticks.

Place beets and turmeric in a pan with just enough water to cover. Boil
uncovered for 5-10 minutes. Enough to cook, but not so much that they get
mushy and lose their shape. Drain and set aside.

Heat oil over high heat in a frying pan. When the oil is hot, carefully add
the mustard seeds and cover (the seeds will pop!).

When the popping stops (takes a few seconds)and the seeds turn gray, add the
beets. Cook, tossing and turning for about one minute (make sure the beets
are well coated with the mustard seed oil).

Serve hot, at room temperature or chilled.

The left overs will keep in the fridge for up to 4 days!!