| Recipe Highlights |
|---|
| One of the side dish for chapatti. |
| Ingredients | Cooking Time :30 Mins |
|---|---|
| Onion – 1/2 Tomato - 1 Beetroot – 2 small size Potato -1 Salt – to taste Coriander and Mint leaves Oil- 1 teaspoon | To Grind Scrubbed Coconut – 3 tablespoon Red chilli – 2 to 3 Fennel seeds-1 teaspoon Cashew nuts-1 teaspoon Ginger and garlic paste-1 teaspoon |
| Method | |
|---|---|
| Step :1 Wash and chop the onion,tomato,potato and beetroot. Cook them in a pressure cooker for 4 to 5 whistles. |   |
| Step 2: Heat oil in a pan and add coconut,fennel seeds,redchilli,ginger and garlic and cashewnuts and fry in them till it gets golden brown and switch OFF the flame. Let it cool for some times and grind it. |      |
| Step 3: Mix the coconut mixture into the cooked beetroot mixture and boil it in a low flame for 10 minutes.Add some salt. Finally add some coriander and mint leaves |   |
Beetroot Kurma is now ready to serve.  | |
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