Beetroot-Curry

Beetroot-Curry

This is a lovely beet-root curry recipe and easy to cook. A mildly Sweet and spicy curry, it can be served with either rice or breads.

Ingredients:-

Beet-Root (Thinly sliced)	250g
Onion (Sliced)	1 Large
Fresh Green chili (Sliced)	2
Garlic (Sliced)	3 cloves
Chili powder	1 TSP
Turmeric Powder (Optional)	½ TSP
Coriander Powder	¾ TSP
Mustard seeds	½ TSP
Fenugreek Seeds	½ TSP
Coconut Milk/Cream (Thick)	1 TBS
Curry Leaves	1 Sprig
Pandan Leaves	1
Salt	1 TSP or to taste
Water	1 Cup
Oil	1 TBS

How I made it:-

• Heat the oil in a pan and add the mustard seeds when they start to splutter add fenugreek seeds.
• Add onions, garlic, curry leaves, pandan leaves and green chili. Fry for 30 seconds.
• Add the sliced beet-root and cook for five to six minutes.
• Add turmeric powder, chili powder, coriander powder along with salt. Stir fry for 1 minute.
• Add the water to the pan and cook in a medium flame for 10 minutes. Stirring occasionally.
• When the beets become tender and soft add the coconut milk and stir, then cook for 3 minutes.
• When the gravy starts to get dry, remove from fire.
• Serve with plain rice as a side.