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Main Course

Beetroot-Potato Gravy

Beetroot and potatoes cooked in spicy masala, similar to the indian coffee house poori masala.

Ingredientsfor 4 servings

2 nos Beetroot — cut into cubes
2 nos Potato — cut into cubes
1 nos Onion — thinly sliced
1 nos Tomato — chopped
2 tsp Coriander powder
1/2 tsp Chilly powder
1/4 tsp Garam masala powder
1/4 tsp Fennel seeds — crushed (Perinjeerakam)
1/4 tsp Turmeric powder
2 nos Green chillies slit into halves
1/2 tsp Ginger chopped and — crushed
1/2 tsp Garlic chopped and — crushed
1/2 tsp Mustard seeds
3 tsp Oil
1 sprig Curry leaves
Salt, to taste

Preparation

Step 1
Pour oil into a pan and heat it or a kadai.
Step 2
Let the mustard seeds crackle.
Step 3
Cook onions, green chillies, curry leaves, crushed ginger, garlic and fennel seeds, till onions turn lightly browned.
Step 4
Add the masala powders and sauté, till the raw smell goes.
Step 5
Add tomatoes, beetroot, salt and potato cubes and blend well for about 5 minutes.
Step 6
Add 1/2 cup of water and cook on a low flame till done.
Step 7
Serve while still hot with rice or chappathis.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Beetroot-Potato Gravy

Beetroot and potatoes cooked in spicy masala, similar to the indian coffee house poori masala.

Ingredientsfor 4 servings

2 nos Beetroot — cut into cubes
2 nos Potato — cut into cubes
1 nos Onion — thinly sliced
1 nos Tomato — chopped
2 tsp Coriander powder
1/2 tsp Chilly powder
1/4 tsp Garam masala powder
1/4 tsp Fennel seeds — crushed (Perinjeerakam)
1/4 tsp Turmeric powder
2 nos Green chillies slit into halves
1/2 tsp Ginger chopped and — crushed
1/2 tsp Garlic chopped and — crushed
1/2 tsp Mustard seeds
3 tsp Oil
1 sprig Curry leaves
Salt, to taste

Preparation

Step 1
Pour oil into a pan and heat it or a kadai.
Step 2
Let the mustard seeds crackle.
Step 3
Cook onions, green chillies, curry leaves, crushed ginger, garlic and fennel seeds, till onions turn lightly browned.
Step 4
Add the masala powders and sauté, till the raw smell goes.
Step 5
Add tomatoes, beetroot, salt and potato cubes and blend well for about 5 minutes.
Step 6
Add 1/2 cup of water and cook on a low flame till done.
Step 7
Serve while still hot with rice or chappathis.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.