Beetroot Kurma

BEETROOT KURMA
Being a sweet vegetable beetroot can be eaten both raw and cooked. As per nutritionist the cooked beetroot has more nutrient value than raw. We make salads and soup with beetroot. My family likes beetroot kurma along with chapattis. Try this recipe and enjoy your lunch or dinner.

Ingredients:

• 2-beetroots (medium size)
• 2-potatoes
• 1-cup green peas
• Salt to taste (1-2 teaspoons)
• Hand full of green coriander leaves.
• 5-6 tablespoons of oil to cook the masala
  

For grinding masala

• 2-onions
• 2-tomatoes
• 7-8-cloves of garlic
• ½ inch ginger
• 4-green chillies
• ½ cup grated coconut
• ½ teaspoon black pepper
• ½ teaspoon dania
• 1-teaspoon saunf (aniseed)
• ½ inch cinnamom
• 2 cloves of loung
• ½ teaspoon poppy seed (kuskus)
• 2-cardamoms (elaichi)
  

For tempering

• ½ teaspoon rai (mustard seed)
• Few curry leaves.
• 1-teaspoon oil

Method:
Peel potatoes and beet root. Cut them into small cubes. Cook with peas by adding enough water in a cooker.
Grind all the masala into thick paste.In a non-stick kadai pour 5-6 tablespoons of oil and cook the masala paste for few minutes. Add salt. Mesh the cooked vegetables and pour it into the boiling masala. Stir it thoroughly. Lower the flame. Cook for few more minutes. Temper the kurma with rai and curry leaves. Garnish it with green coriander leaves. Serve with hot chapattis or parotas.