Beetroot Potato Curry

Beetroot Potato Curry

A tasty curry, goes well with Idiyappam, Rotis, Puris ...

Serves: 3

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

Method

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 …