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Indian Kitchen By Veena
-- Veena Bhavanam
Ammas.com

Beetroot Curry


Number of servings: 4


 

List of ingredients:
QtyMeasureIngredientWt.(gms)
For Curry
  1 beet root 82
  To taste salt 6
For Seasoning
  1 Teaspoon mustard seeds 56
  1 Teaspoon bengal gram, split, hulled (chana dal) 196
  1 Teaspoon black gram, split, hulled (urad dal) 202
  10 sprigs (10gms) curry leaves 10
  10 - 15 green chili 256
  1 medium (2-1/2" dia) (110gms) onions, raw 110
For Decorating
  Handfull grated coconut 22
  Juice of half lemon lemon 47

Cooking procedure
Peel and cut beetroot into small pieces.

Heat oil in a pan and add mustard. When it stops spluttering add channa dal and urad dal and curry leaves.

Add chopped onions,slit green chillies and fry till onions are tranparent.

Add the chopped beetroot,little water and salt. Cover the pan and allow it to cook on a low flame.

Keep stirring in between till done.

At end add lemon juice and grated coconut.

Goes well with rice,chapati,roti.


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