Beetroot Kurma

 Ingredients

2 cups beetroot chopped into small cubes

1 cup onion finely chopped

½ cup tomato finely chopped

1 tbsp ginger-garlic paste

1 tsp chili pdr

1 tsp coriander pdr

½ tsp jeera/ cumin pdr

1 tsp  garam masala

salt to taste

2 tbsp oil

1 tbsp coriander leaves chopped for garnish

1 tbsp lime juice

water as required

For Grinding

¼ cup grated coconut fresh 

6-8 cashew nuts soaked in warm water for at least 15 minutes

cinnamon 1"

1 tsp saunf ( optional)

water for grinding

 

 Preparations Peel the beetroot and cut it into small pieces Grind coconut, cashews, cinnamon to a smooth paste. IN a Pressure cooker, add oil  Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown. Next add chopped tomatoes and cook till they turn soft. Then add in the chopped beetroot, red chili powder, garam masala powder ,coriander powder , jeera powder , ground coconut-cashew paste , salt and mix well.cook for 1-2 minutes.Then add water and give a stir. Close the lid place a whistle and cook for 2-3 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally. Open lid and add lime juice and garnish with coriander leaves.Mix well. Beetroot Kurma is ready, serve with hot with pooris, chapatis, roti or paranthas.

Tips

you can add green peas,white / red lobia , potato with beetroot. Choice of vaggies as per your choice.

You don't have cashew, add some roasted dal or soak some kaskas/ poppy seeds to grind with coconut.

 

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