Vegetables are a big part of our daily diet, be it in curry, stir fried or salad and eating the vibrant colors of vegetables are packed with lots of nutritional benefits for our health. Most veg curry are plant based with minimal spices. This Beetroot curry is one my favorites winter curries with just few spices that my Ma cooked for breakfast or dinner served with roti. It is a simple plant based curry and mildly spiced to balance the natural sweetness of beetroot and carrot in the curry. It can be served with rice as well.
Ingredients~
4 cups beetroot, medium diced
2 cups carrots, medium diced
1 cups potato, medium diced
2 fresh chilies, slightly slit
3 tbsp oil
1 1/2 tsp ginger paste
1/4 tsp cumin seeds
1/2 tsp freshly ground coriander
1/2 tsp cumin powder
1/4 tsp turmeric
1/2 tsp + 1 pinch tsp salt or as per taste
1 1/2 cups water
Method~
Boil beet in a pressure cooker with half cup of water, little salt and turmeric. Take a heavy bottomed pan and heat oil over medium high heat, then temper cumin seeds and a bay leaf. Add in potato, carrots salt and turmeric powder. Saute for 5-6 minutes, then add in ginger paste, fresh chilies, coriander and cumin powder. Mix well with spices. Pour water and bring it to the boil. Reduce heat to low, cover and simmer for 8-10 minutes. Add in boiled beetroot with its liquid. Give it a good stir. Cook for five more minutes. Taste and adjust seasonings. Let it cool for a while and serve with roti and salad on the side.
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| Happy Cooking! |
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