Ingredients:
Beetroot - 500 gms
Tomatoes - 250 gms
Green chillies - 2
Cloves - 2
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Heeng - a pinch
Dry ginger powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil -1 tbsp
Coriander leaves
Method:
Beetroot - 500 gms
Tomatoes - 250 gms
Green chillies - 2
Cloves - 2
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Heeng - a pinch
Dry ginger powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil -1 tbsp
Coriander leaves
Method:
- Wash, peel and chop beetroot into small pieces.
- Finely chop tomatoes and green chillies.
- Heat oil in kadai, add cloves, fenugreek, cumin and heeng, fry them.
- Add chopped beetroot, fry for 2 minutes, add 1 cup of water and close the lid.
- cook till they are tender then add tomato pieces,green chillies and spices.
- Mix well and add 1/2 cup of water,cook until tomatoes are soft and water almost evaporated.
- Lastly add chopped coriander leaves.
- Serve with roti or rice.
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