Beetroot Kurma/Sabzi

Ingredients

• Beetroot - 4
• Onions - 2
• Chow Chow - 1/2 (optional)
• Tomato - 1
• Garlic- 4 buds
• Oil - 3 tsp
• Salt to Taste

For Masala Paste

• Grated Coconut - 2 tsp
• Green Chillies- 4
• Ginger- 1/2 inch piece
• Fried Gram Dal - 1 tsp
• Fennel Seeds - 1/2 tsp
• Cinncamon Stick- 1/2 inch piece
• Cloves - 2

For Seasoning

• Cumin(Jeera) Seeds - 1/2 tsp
• Fennel Seeds - 1/2 tsp
• Cinnamon Stick- 1/2 inch piece
• Kapok Buds - 1
• Anistar- 1

For Garnishing

• Chopped Coriander- a handfull

Preparation

*Masala Paste- Grind the ingredients to a paste.

• 2 tsp of grated coconut
• 4 green chillies
• 1/2 inch piece of ginger
• 1/2 tsp fennel seeds
• 1 tsp fried gram dal
• 1/2 inch cinnamon stick
• 2 cloves

Procedure

Heat oil in a non-stick cooker and add the ingredients listed under seasoning. Saute for a few seconds. Add the onion and garlic. Saute until the onions turn translucent.

• 3 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 inch cinnamon stick
• 1 kapok bud
• 1 anistar
• 2 chopped onions
• 4 garlic cloves

Add the tomato and the chopped vegetables.Saute for 2-3 minutes. Add the *masala paste. Mix well. Put in the salt and add some water. Cook in the pressure cooker for two whistles. Note: You can add chopped potatoes in this step with the veggies if you'd like.

• 1 chopped tomato
• 4 chopped beetroots
• 1/2 chopped chow chow(optional)
• *masala paste
• salt as per taste

The beetroot kurma is ready :)Garnish with coriander and serve hot with chapatti, dosas or idlis !

• a handful of chopped coriander