June 21, 2011

Beetroot - tomato curry

Ingredients:
Beetroot - 500 gms
Tomatoes - 250 gms
Green chillies - 2
Cloves - 2
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Heeng - a pinch
Dry ginger powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil -1 tbsp
Coriander leaves


Method:

  • Wash, peel and chop beetroot into small pieces.
  • Finely chop tomatoes and green chillies.
  • Heat oil in kadai, add cloves, fenugreek, cumin and heeng, fry them.
  • Add chopped beetroot, fry for 2 minutes, add 1 cup of water and close the lid.
  • cook till they are tender then add tomato pieces,green chillies and spices. 
  • Mix well and add 1/2 cup of water,cook until tomatoes are soft and water almost evaporated. 
  • Lastly add chopped coriander leaves.
  • Serve with roti or rice.



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