Beetroot-Carrot Curry

I adapted the recipe from a dish called Beet Gajor Chechki from here. The adaptation was mainly because I did not have certain ingredients (kalonji) and forgot the others( like the onion)! But the combination of beet and carrot is lovely.

Beetroot – 1 – cut into 1” strips
Carrot – equal quantity – similarly cut
Mustard – 1 tsp
Coriander powder ( dhania ) – 1 tsp
Cumin powder ( jeera) – 1 tsp
Green chillies – 3 -4 ( remember both carrot and beet are sweet) - slit
Turmeric - 1/2 tsp
Oil – 1 tsp
Salt to taste.


Parboil the veggies ( optional) - I did this for about 4 minutes in the microwave.
Take a wok, add oil
And the mustard and allow it to splutter
Add the parboiled veggies and green chillies
Sauté
Add the coriander, turmeric powder.
A little water, cover and allow to cook. ( The dish is actually a stir fry, but here again a deviation)
Once the vegetable is done ( do not overcook)
Add sufficient salt and cumin powder.
Stir.
Remove. 

Lovely combination.  Have it with rotis.