Tuesday, September 25, 2012

Beetroot Fry

I was pleasantly surprised how yummy this was. :)

1 tablespoon oil
10 curry leaves
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 teaspoon urad dal (optional)
1/2 teaspoon chana dalia (optional)
1 green chile, sliced lengthwise
1/2 cup onion, finely chopped
3 beet roots, ends cut off and grated
1/4 cup grated coconut
Heat oil in a frying pan, add the curry leaves, mustard seeds, cumin seeds, urad dal and chana dalia.  When the mustard seeds pop add the green chile and onions.  Saute until browned and add the grated beet root.  Stir well, then turn the heat to low and put a lid on the pan.  Cook for 7-10 minutes or until the beet root is softened.  Take the lid off, stir in the coconut and salt (to taste), and stir fry for about 3 minutes over medium heat, or until any excess moisture evaporates. 

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