Beetroot Potato Curry
A tasty curry, goes well with Idiyappam, Rotis, Puris ...
You will need
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon urad dal
1 onion, finely sliced
1 spring curry leaves
2 green chillies, slit lengthwise
1/2 - inch piece ginger, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt
2 potatoes ( medium size ), boiled, peeled and mashed
1 beetroot, boiled, peeled and mashed
½ cup (100 ml) water
Heat oil in a deep frying pan or kadai. Add mustard seeds. When they splutter, add cumin seeds ( jeera ) urad dal.
Add finely sliced onions and fry till golden color.
Add slit green chillies, chopped ginger and curry leaves. Saute for 2 - 3 minutes.
Add red chilli powder and turmeric powder. Stir well on a low heat for 2 -3 minutes or till the raw smell disappears.
Add boiled and mashed potatoes and beetroot. Adjust salt to taste. Add water. Mix all the ingredients well.
Cover with a lid and cook on a low heat for 10 - 12 minutes or until potato beetroot mixture well blended with spices and onions / gravy thickens. Stir occasionally.
Serve hot with Rotis / Puris / Idiyappam …