Ingredients
- 1 beetroot
- 2 Tbsp grated coconut
- 3 green chillies
- 1 tsp garam masala powder
- 1/2 tsp red chilli powder
- 1 Tbsp chana dal, roasted
- 1 tsp ginger garlic paste
- 1 cinnamon
- 1 cardamom
- 1 clove
- 2 Tbsp chopped onions
- 1 Tbsp chopped tomatoes
- Vegetable oil for frying
- A fresh coriander sprig for garnishing
- Salt to taste
How to Make Beetroot Kurma
1. Peel the beetroot and cut it into small cubes.
2. Pressure cook the chopped beetroot with a pinch of salt for 3 whistles.
3. Grind coconut, chana dal, green chillies to a smooth paste.
4. Heat 1 tablespoon oil in a pan and fry cloves, cardamom and cinnamon.
5. Add chopped onions.
6. Add
tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala
powder and stir while letting it cook for 2 to 3 minutes.
7. Add the cooked beetroot and coconut paste.
8. Mix well and let it boil for 3-4 minutes.
9. Garnish with coriander leaves and serve hot with chapati.