Beetroot Kurma

Ingredients:

Chopped Beetroot – 1 cup (1 big beetroot approx.)

Chopped Onion – ½ cup (1 mid sized onion approx.)

Chopped Tomato – ½ cup (1 mid sized tomato approx.)

Turmeric powder – ¼ teaspoon

Salt – 1 teaspoon

Ground mixture 1: (Grind coarsely)

Garlic – 2 cloves

Ginger – 1 inch piece

Green chillies – 2 to 3

Cumin seeds – 1 teaspoon

Fennel seeds - ½ teaspoon

Curry leaves – 10 leaves

Coriander powder – 1 teaspoon

Garam masala powder - ½ teaspoon

Ground mixture 2: (Grind to paste adding little water)

Grated Coconut - ¼ cup

Roasted channa dal (Pottu kadalai) – 1 tablespoon

Broken Cashews – 1 tablespoon

Tempering:

Bay leaf – 1

Cinnamon – 2

Cloves – 4

Cardamom – 1

Garnish:

Coriander leaves – 1 teaspoon (finely chopped)

Method:

1. Wash, peel skin & fine chop (or grate) beetroot.
2. Heat oil in a non-stick deep pan.
3. Add ingredients mentioned under tempering & fry till golden brown.
4. Add coarsely ground mixture 1 & fry for a few seconds.
5. Add finely chopped onion & turmeric powder & fry for a minute or 2.
6. Add finely chopped tomatoes, salt & cook closed for a minute or two (the mixture comes together) .
7. Add finely chopped beetroot and ½ cup of water, cook keeping closed for 3 to 5 minutes (stirring occasionally).
8. Add ground mixture 2 along with another ½ cup of water & allow boiling for a further 2 or 3 minutes.
9. Garnish with finely chopped coriander leaves & serve hot with rotis/chappathis/rice.