Why I Love This Recipe
Ingredients You'll Need
Beetroot - 3 medium
Onion - 1 medium
green chili - 2
curry leaves - 8
garlic - 5
salt - 1 tsp
red chili powder - 1 tsp
coriander powder - 1/2 tsp
(Dry) Coconut Powder - 2 Tbsp
Cilantro - 1 Tbsp
Oil - 1 Tbsp
Trim the edges and peel the Beetroots. Cut into half and boil in 3 cups of water in microwave on high for 5 minutes. let it cool.
Heat the oil in the non-stick pan. Once it is hot add the Indian Tempering. ( Add 1 Red Chili, 1 tsp Chana Dal, 1 tsp Urad Dal, 1/2 tsp Cumin Seeds, 1/2 tsp Mustard Seeds, saute them until lentil turn into golden color)
Now add chopped curry leaves and garlic. saute them for 1 min.
Add chopped green chili and onion. saute them for 2 min.
Once the onions are sauteed, add chopped beetroot to the pan.
Add salt and cook it on slow for 3 to 4 min.
Now add red chili powder and coriander powder and stir-fry on high for 2 min.
Add the Coconut Powder and mix it very well.
Taste and adjust all the seasonings accordingly. Top with some cilantro, switch off the stove and transfer it into serving bowl.
Questions, Comments & Reviews
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