Beetroot dry curry recipe, good as a side dish with rice or roti.
Wash the beetroots very well. Heat the water in a pressure cooker on the full flame and add the beetroots and put on the lid.
Let cook for 3 to 4 whistles, depending on the size of the beetroots. Shut off the flame and let the pressure release on its own.
Meanwhile, chop the onions, fresh coriander leaves, and the green chilli finely.
Heat the oil in a non-stick or thick bottom pan. Add the mustard seeds and the cumin seeds.
When they crackle, add the chopped onion and the green chilli. Sauté until the onion gets evenly browned.
Add the Ginger-Garlic paste and fry for a few seconds to remove the raw smell. Now, peel and grate the beetroots and add to the pan.
Season with the salt, red chilli powder, hing and the garam masala powder. Cover the pan with a lid and let cook for a couple of minutes.
Shut off the flame and garnish with the coconut powder and the fresh coriander leaves.
Serve hot with roti or as an accompanying dish.
Do not throw the water in which the beets were boiled. Use it for gravies, soups etc