Beetroot Curry
| Serves: |
4 |
| Recipe Type: |
Veg. |
| Preparation Time: |
15 M |
| Cooking Time: |
30 M |
| Difficulty: |
Easy |
Ingredients:
- 3 Beetroots (chopped)
- 1 Potato (chopped)
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 3 tsp Coriander Seeds
- 2 tsp Bengal Gram
- 3 Red Chilies
- Salt (to taste)
- ½ tsp Turmeric Powder
- ½ cup grated Coconut
- Few Curry Leaves
- Oil (as required)
Cooking Instructions:
- Pressure cook potatoes and beetroots for around 7 minutes.
- Dry roast coriander seeds, bengal gram, and red chilies until deep brown in color. Transfer into a blender and grind, along with coconut and some water, into a nice paste.
- Heat oil in a pan and shallow fry the onions. Stir in tomatoes and cook well.
- Add beetroot and potatoes.
- Stir in turmeric and salt. Bring to a boil.
- Remove from heat and stir in curry leaves.
- Serve hot with boiled rice.
