Beetroot Kara Curry


Ingredients:

Beetroot – ¼ kg (cut into one inch pieces)

Salt – 1 teaspoon

Curry leaves - 5

Turmeric powder – ½ teaspoon

Hing – ¼ teaspoon

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

Special masala powder – 2 teaspoons

Method:

  1. Boil beetroot with just immersing water levels until cooked.
  2. Heat oil in a kadai, add mustard seeds & allow spluttering.
  3. Add hing, turmeric powder, curry leaves, boiled beetroot & salt.
  4. Saute for 2 mins and add special masala powder.
  5. Saute for 2 more mins and serve hot with rice and sambar/rasam.



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