Beetroot Carrot Mezhukkupuratti / Beetroot Carrot Stirfry

June 29, 2019

1 min read

Ingredients (Serves 3 – 4)

1. Beetroot – 1 medium, cut lengthwise into 3/4 inch pieces

Carrot – 2 medium, cut legthwise

2. Coconut oil – 1 tbsp

Onion – 1/3 cup, chopped

Green chilies – 3, slit

3. Salt – To taste

Method

Heat oil in a kadai over medium heat. Add onion, green chilies and cook for 1 – 2 minutes. Add beetroot pieces, salt and mix well. Add 1/4 cup water. Cover and cook for 4 – 5 minutes until beetroot is half done. Add a pinch of turmeric powder, carrot and mix well. Cover and cook for a few minutes. Open the lid and cook for a few more minutes until both veggies are soft and done. Serve with rice and other side-dishes.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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