Betroot Palya

Ingredients Beetroot – 1 medium chopped Onion – 1 chopped Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Curry leaves – 10 Cor...



Ingredients

Beetroot – 1 medium chopped
Onion – 1 chopped
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Curry leaves – 10
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Garam masala powder – ¼ tsp
Oil – 2 tbsp
Salt


Method
Heat oil in a kadai and add mustard seeds and cumin seeds. Once they start spluttering add curry leaves and onion. Sauté it till onion turns translucent. Let it not brown. Now add salt and beetroot. Fry it for a min. Cover the kadai and cook. Do not add water. Let the vegetable cook in its own water.  Once the beetroot appears to be soft and shrinked a bit add turmeric, coriander powder and garam masala powder. Give it a mix and cook for another 2 mins. You can add 1 tbsp of grated fresh coconut. Serve hot


My Notes

ü  The amount of salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.

ü  As you let the beetroot cook the onions will also get fried. Hence do not brown it initially. Final result should be crisp curry leaves and beetroot should look well fried.

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