Beetroot (Chukandar)

Beetroot pulled young from our farmer group's plots, palm sized instead of the giant woody ones that turn up in the market. Chukandar this size cooks quickly and bleeds a deep colour into whatever it touches.

Grown on vermicompost with no chemical fertilizers and cut close to dispatch, so the skin is still taut and the cut end has not dried out.

Grated raw into koshimbir with curd and a fodni, boiled and cubed for a salad, cooked with potato in a dry bhaji, or kneaded into chapati dough for fussy children.

Packed in 250g, 500g and 1kg. Store it unwashed in the fridge and it holds over a week. It pairs with potato in most of those dishes, and the rest of the day's harvest is in organic vegetables.

Frequently asked questions

Should I peel beetroot before boiling

Boil it with the skin on so the colour stays in the root instead of running into the water. Once cool, the skin slips off under your thumb.

Can I eat the leaves

Yes, young beet leaves cook down like any leafy green. Use garlic and a fodni.