This is a pure vegetarian dish for your meat less day !.. :).

The rich colour of the beetroot transforms the colour of whole curry. Beetroot is filled with vitamins especially folate ( folic acid).

Beetroot is best for kids, pregnant women and those who are anemic.

Preparation time: 10 mts

Cooking time : 15 + 10 mts

Serves : 4

Ingredients:

  • Beetroot – 1 (cubed)
  • Potato – 2 (small) cubed
  • Onion – 1 (small) cubed
  • Water – 1 cup
  • Black mustard seeds – 1/4 tsp
  • Fennel seeds – 1/4 tsp
  • Cardamom pods – 2
  • Curry leaves – 1 stem
  • Salt – 1/2 tsp or as needed

Dry spice mix:

  • Turmeric powder – 1/8 tsp
  • Chilli powder / paprika – 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1/2 tsp

Method:

  1. In a pan or pressure cooker pour water , beetroot, potato and onion and cook till is soft.
  2. When the beet is cooked keep another pan in the fire and add oil to it.
  3. when the oil is heated add mustard seeds, cardamom and fennel seeds.
  4. When the mustard starts to splutter, lower the heat and add in the dry spice mix and roast for a few seconds. Do not burn the spices.
  5. Now you can add the cooked vegetables and add water as needed.
  6. Add salt to taste.
  7. Cook for another 5 mts and when the gravy is semi – thick switch off the fire.
  8. You can enjoy this with soft chapattis.. 🙂

Notes:

  • Add 2 table spoon of double cream to get a exotic taste.
  • You can make this into a soup by adding 3 cups of water to the pan and when it starts to boil switch off the gas and add 1/2 cup of fresh cream.