November 01, 2012

Beetroot Chaps

Beetroot - 500 gms
Onions - 2
Green chillies - 6
Coriander seeds - 1 tsp
Black pepper - 1 tsp
Garlic cloves - 4
Grated coconut - 1 tbsp
Ginger - small piece
Cinnamon - small piece
Cardamom - 4
Coriander leaves
Salt to taste
Oil -1 tbsp
Ghee - 2 tbsp


  • Wash and peel the beetroots. Cut them into round thin slices.
  • Cut one onion into round thin slices.
  • Chop other onion and green chillies and grind along with coriander seeds, ginger, garlic, pepper and coriander leaves to make fine paste.
  • Heat the oil in kadai, fry cardamom and cinnamon for 1 minute. Then add ground paste and fry for two minutes.
  • Now add onion and beetroot slices, grated coconut, salt and ghee and mix well.
  • Cook in low flame till beetroot is tender and well cooked.
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