Ingredients (Serves 6)
1. Beetroot – 2 medium-large, chopped
2. Oil – 1 tbsp
3. Mustard seeds – 3/4 tsp
Cumin seeds – 1/8 tsp
Dried red chilies – 2, broken
Urad dal – 1 tsp
Hing / asafoetida / kaya podi – 1 tiny pinch (optional)
4. Onion – 1/3 cup, chopped
Gingre – 1/2 tsp, minced
Green chilly – 2, chopped or slit
Curry leaves – A few
5. Grated coconut – 1/3 cup
6. Salt – To taste
Method
Heat oil in a cheena chatti at medium heat. Splutter mustard seeds and fry cumin seeds, dried red chilies and urad dal. Add hing and stir for a few seconds. Next add onion, green chilly and curry leaves. Saute until onion turns transparent. Add beetroot cubes, salt and 1/3 cup water. Bring to a boil. Cover and cook for 10 – 15 minutes at low or low-medium heat, stirring in between, until the beetroot is done and water is completely evaporated. Open the lid and add grated coconut. Mix well and switch off. Serve with rice and other side-dishes.
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