Wednesday, June 18, 2008

Beetroot curry - with coconut

Beetroot - 1 large
Coconut - 1/4 cup grated
Dhania powder - 1 tbsp
Green chilli - 3
Groundnut - 2 tsp ( optional - saute in little oil till brown and keep aside)

Grate ( large) the beetroot or dice into small pieces

Take oil in a kadai
Seasoning - use mustard seeds and urad dhal
Once mustard splutters add the beetroot saute a while
Add water to cook ( add little and more later if required)
Add the dhania powder, turmeric powder ( 1/4 tsp) and green chillis

When it is cooked and water has evaporated. Add the grated coconut.
Keep on fire for couple of mins. Add salt to taste.
Add the groundnut and remove.

Adds colour to the menu.

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