Beetroot and Carrot Thoran

Beetroot – Carrot Thoran Recipe

Ingredients(Serves 8)

1. Beetroot – 1 large

    Carrot – 3 medium-small

2. Oil – 2 – 3 tsp

3. Mustard seeds – 3/4 tsp

    Dried red chilies – 2, broken

4. Grated coconut – 1 cup heaped

    Turmeric powder – 1/2 tsp

    Chilly powder – 1/2 tsp

    Green chilies – 2 – 3

    Pearl onions – 3

    Garlic – 2 – 3 small cloves

5. Curry leaves – 1 sprig

6. Salt – To taste

Method

1. Peel and finely chop beetroot and carrots. I used a food processor to chop them. You can grate them instead.

2. Crush the green chilies, pearl onions and garlic cloves in a mortar and pestle. Combine the grated coconut with this crushed mixture, turmeric powder and chilly powder. Mix well and set aside.

3. Heat oil in a cheena chatti / any deep pan at medium heat. Splutter mustard seeds and fry dried red chilies. Add the crushed coconut mixture and stir for about 10 – 15 seconds. Add the finely chopped beetroot, carrot and enough salt. Mix well. Sprinkle 2 – 3 tbsp water and cover and cook for 8 – 10 minutes at meidum-low heat, stirring occasionally until the veggies are done. Open the lid and cook for a minute until water evaporates completely. Switch off. Yummy beetroot-carrot thoran is ready! Serve with rice and any side-dishes.