Beetroot curry - Super simple

 




No Photos - I forgot to take photos and ate all of it.  Next time.



Recipe (approx. proportions)


4 bulbs of red beets  (It doesn't taste the same with other beets)

3 Tbsp oil (olive)

1.5 tsp mustard seeds

1 pinch Asafoetida (Hing)

2 Tbsp coriander powder

1 Tbsp cumin powder

1/4 cup grated coconut

1 sprig (5-7 leaves) curry leaves

2 green chillies finely chopped

Salt to taste (1 tsp or so)

Finely chopped fresh cilantro (optional)


  1. Peel beets, cut into large pieces and steam till an inserted knife crosses through the beets easily
  2. Cut up cooked beets into 1/4" pieces
  3. Heat oil in pan for 2 min
  4. Add Asafoetida to oil
  5. Add mustard seeds and cover till it starts popping (1 min)
  6. Add curry leaves and cover (30 seconds) - just enough to get the leaves heated and cooking
  7. Add beets - stir 30 secs
  8. Add coriander, salt and cumin powder.  Stir 30 secs till well coated
  9. Cook for 5-7 min in med-high heat, stirring every minute
  10. Add green chillies and coconut.  Stir for 30 secs.
  11. Turn off heat.  
  12. Stir one final time
  13. Cover and let sit for 5 min.
  14. Top with chopped cilantro (optional)
  15. Serve with white rice (basmati) or homemade roti.  Can also be eaten a la carte.


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