By Rajan Bhattacharya
October 16, 2024
Enjoy this South Indian-style beetroot curry, made with beets, onions, coconut, and spices. This vibrant dish pairs perfectly with roti or chapathi and makes for a nutritious, flavour-packed side dish.
2 medium to large beetroots, chopped ¼ teaspoon salt (as required) 1.5 tablespoons oil ¼ teaspoon black mustard seeds ½ teaspoon cumin seeds 1 pinch asafoetida 1-2 dry red chillies, broken 1-2 green chillies, chopped 10-12 curry leaves ¼ teaspoon turmeric ¼ cup chopped onions ¼ cup grated coconut
Rinse the beetroot and pressure cook with water and salt for 7-8 minutes.
Peel and finely chop the boiled beetroot once they cool down.
Heat oil in a pan and add mustard seeds, cumin, red chillies, curry leaves, and turmeric.
Sauté until the seeds crackle, then add chopped onions and green chillies.
Cook the onions until translucent, then stir in the boiled beetroot.
Cover and cook for 2-3 minutes, stirring occasionally on low heat.
Add grated coconut, mix well, and serve hot with roti or chapathi.