July 21, 2013

Beetroot - Carrot Fry

Beetroot - 250 gms
Carrot - 150 gms
Onion - 1
Green Chillies - 4-5
Ginger garlic paste - 1 tsp
Salt to taste
Pepper  powder -1/2 tsp
Turmeric  powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Peel and cut carrot and beetroot into small pieces. Finely chop onions and green chillies.
  • Heat oil in kadai, add channa dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add onions, green chillies and ginger garlic paste and saute for one minute.
  • Add beetroot and carrot pieces and cook in low flame till they are tender.
  • Add salt, pepper and turmeric and fry till they are soft.
  • Lastly add coriander leaves and mix well.
  • Serve with rice or roti.
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