Beetroot Carrot Mezhukkupuratti / Beetroot Carrot Stirfry

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.