Beet-Root er Torkari

(Curried Beet Root)
 

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Serving Size: 3-4 persons

Ingredients:

Beet - 2 medium

Onions - 1 medium, finely sliced

Tomato - 1 large, chopped

Garlic - 2 cloves, grated

Ginger - 1 inch, grated

Cilantro/Dhonepata/Coriander leaves - 1/4 cup, chopped

Curry leaves - 7-8

Coconut - 2 tbsp, shredded

Bengal Gram (Chana Dal) - 1/2 tsp

Mustard Seeds - 1/2 tsp

Turmeric - pinch

Green Chillies - 3-4, slit

Salt - To taste

White Oil - 2 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

  1. Cut beet into 1 inch long thin strips.

  2. Parboil beet with salt and turmeric. Drain water and keep aside.

 

Cooking procedure:

  1. Heat oil in a kadhai. Add mustard seeds, bengal gram, and curry leaves. Fry for 30 sec or until seeds start to splatter.

  2. Add onions, tomato, garlic, and ginger. Fry until onions become soft, usually 3-4 min.

  3. Add parboiled beet, green chillies, and salt. Fry for 5-6 min on low heat.

  4. Add cilantro and coconut and mix well. Remove from heat.

 

Serving Suggestions:

This curry may be served hot with sambar and masoor dal.