Beet's with greens bhaji

• As I picked up this bunch of beets, I pondered on the thought that there must be a reason why the beets in American groceries always have the greens still attached to it....I haven't seen beets used in any restaurants that I've been to nor have I heard by my friends who use beets regularly...but beets must be a sure sell for the groceries to carry it all year long.

We met up a friend at the store and he saw beets in my cart and asked me what I was going to make with it. 'The usual bhaji', I replied and saw disappointment in his eyes as he was expecting some great recipe, I guess. I was now on a mission to cook it in a few different ways and get my family's opinion on what tasted best.

The first favourite is roasted beets, of course since we love roasted veggies. Second runner up is the 'upkari' recipe posted below and the third preparation is still stirring up in my thoughts.

The normally thrown out greens and stems was put up to good use today. I cringed with the thought; the amount of wastage of greens done by me in the past 10 years...what was I thinking! Well, no use, crying over thrown beets: I say, and as a strong believer of 'better late than never'....so here's a start!
The side dish that turned out very tasty and was just as beautiful to look at! I wish I had a picture before we relished this savoury sweetish side!


Ingredients
beets - 2 peeled and thinly sliced
greens - from 2 beets, finely chopped
mustard seeds 1/2 tsp
red chillies 2-3
oil 1tbsp
salt

In a kadai, heat oil and season with mustard seeds and red chillies. Add beets, hald a cup of water cover and cook for 10 mins. When cooked, add greens and saute till greens wilt. Cook for 3-5 mins.