Beetroots Curry

Ingredients:

Beetroots – 2
Bengal Gram – 2tsps
Black Gram – 1 1/2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Red Chilies – 2
Curry Leaves – Few
Turmeric Powder – 1/8tsp
Salt - To Taste
Oil – 4tsps

Preparations:

Break red chilies into small pieces. Wash and chop the curry leaves finely. Wash and peel the beetroots. Arrange a grater blade in a food processor. Grate the beetroots and take it into a microwave safe bowl. Place this bowl in a microwave oven and cover it partially. Cook the grated beetroot on high power for 4 minutes. After one minute standing time remove the bowl from the oven.

Method:

Heat a pan and add oil to it. When the oil is hot add Bengal gram and black gram. Fry stirring on low flame. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. By now the bengal gram and black gram will be brown in color. Now add red chili pieces and chopped curry leaves. Fry well and add the cooked beetroot. Mix well and cook covered on low flame for a minute. Transfer the curry to a serving bowl. Serve hot with plain rice.

Coconut Variation:

To the prepared beetroot curry add some grated coconut and mix well. Grated coconut mixes well adding a new color and taste to the dish.