| Recipe Highlights |
|---|
| Beetroot kuruma is a well going with chappathi .Usually all are hesitate to take beetroot.But if you prepare beetroot in this method,they must start to eat.This is more tastier and a different variety too. |
| Ingredients | Cooking Time :20 - 30Mins |
|---|---|
| Onion – 2 nos.(Big) Tomato – 2 nos(Medium size) Green chili –2 (Medium size) Ginger – 1 inch piece Garlic – 4 to 5 cloves Beetroot – 1 (Big) Beans –4 Carrot –1/2 Potato-1 (Small) Butterbeans-1/2 cup Oil-2 tsp Chili powder-1 tsp Coriander powder – 1 tsp Garam masala – 1 tsp Salt - to taste | To Grind Coconut - 3 teaspoon Fennel seeds – 1 teaspoon Poppy seeds – 1/2 tsp(soak it for 10 min before grind) |
| Method | |
|---|---|
| Step :1 Chop onion and all the vegetables finely as shown in the figure. |  |
| Step 2: Then grind green chili,ginger and garlic into a nice paste. |  |
| Step 3: Heat oil in a pan.Add garam masala first. |  |
| Step 4: Fry onions till it turns to pink color. |  |
| Step 5: Then add ground (green chili,Ginger,garlic) Paste into it.saute it till the raw smell goes out.Then add chopped tomatoes saute it for few seconds. |  |
| Step 6: Add all the chopped vegetables one by one and saute it for 5 min.Add a cup of water into it and let it allow to boil.When it its half cooked add chili powder,salt to it.Wait till all vegetables are well cooked. |   |
| Step 7: In the meantime grind all the things mentioned below ‘To Grind’(Coconut,fennel and poppy seeds).Add this to the above.Adjust the water level. |   |
Step 8: Cook till the gravy thickens. | |
Beetroot kuruma is now ready to serve.  | |
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