June 23, 2016


Potatoes - 4
Beetroot - 1
Onion - (chopped)
Tomatoes - 2 (chopped)
Carrots - 2 (chopped)
Capsicum - (sliced)
Cabbage - 1/2 cup (shredded)
Salt and pepper to taste
Butter - 2 tbsp
Vegetable stock or water - 4 cups


  • Peel and slice beetroot and potatoes.
  • Put the sliced beetroot and potatoes in saucepan and cover it with stock or water.
  • Bring it to boil; cook the vegetables till tender then remove with slotted spoon and keep aside both water and vegetables.
  • Heat the butter in heavy bottom vessel, add onion slices and brown it.
  • Add chopped tomatoes, carrot, capsicum,cabbage and fry for 2-3 minutes.
  • Add reserved stock and cook inlow flame till vegetables are tender.
  • Lastly add potato and beetroot slices and season with salt and pepper.
  • Serve hot.

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