This recipe looks so elegant on the table with beautiful colour. A simple recipe with minimal ingredients.
Ingredients:
Beetroot Medium size – 4
Onion Medium size - 1
Fresh Coconut Grated – ¼ cup
Salt
Cumin Powder – ½ tsp
Coriander Powder – 1 tsp
Chilli Powder - 1 tsp
Fresh Coriander, chopped – 2 tbsp
Oil – 2 tbsp
Method:
1. Wash and peel the skin for beetroots and chop them into small pieces about 1cm cubes.
2. Chop onions same size as beetroots.
3. Heat oil in a deep pan and fry onion for 2 minutes and add beetroot pieces along with salt.
4. Fry for a minute and add 4-5 tbsp of water and cover the lid until they are nearly done. Stirr in between.
5. Remove the lid and add the Cumin, coriander and chilli powder and fry for 3-4 minutes without covering the lid.
6. Make sure the curry should become dry now. Sprinkle the chopped coriander and fresh coconut and turn off the heat.
Ingredients:
Beetroot Medium size – 4
Onion Medium size - 1
Fresh Coconut Grated – ¼ cup
Salt
Cumin Powder – ½ tsp
Coriander Powder – 1 tsp
Chilli Powder - 1 tsp
Fresh Coriander, chopped – 2 tbsp
Oil – 2 tbsp
Method:
1. Wash and peel the skin for beetroots and chop them into small pieces about 1cm cubes.
2. Chop onions same size as beetroots.
3. Heat oil in a deep pan and fry onion for 2 minutes and add beetroot pieces along with salt.
4. Fry for a minute and add 4-5 tbsp of water and cover the lid until they are nearly done. Stirr in between.
5. Remove the lid and add the Cumin, coriander and chilli powder and fry for 3-4 minutes without covering the lid.
6. Make sure the curry should become dry now. Sprinkle the chopped coriander and fresh coconut and turn off the heat.
Beetroot curry with Chapathi
