Beetroot Kurma

Tasty,healthy,iron rich beetroot kurma !

Preparation Time: 15 minutes
Cooking Time: 20 minutes

INGREDIENTS:

Beetroot - 2 medium sized
Onion -1/2 cup chopped
Tomato - 2 medium sized, chopped.
Ginger garlic paste -1 table spoon
Red chilli powder -1/2 teaspoon
Garam masala - 1 teaspoon

FOR MASALA PASTE:

Coconut  - 3 tablespoon grated(You can also use desiccated coconut powder)
Green chilli - 2 to 3 no.s
Channa dal /Bengal gram - 2 tablespoon


FOR SEASONING:

Oil - 2 tablespoon
Cinnamon - 1/2 inch sized
Clove -2 to 3 no.s
Cardamom - 1 no.

METHOD:

1. Dry roast channa dal for 2 minutes, until they are hot to touch. Grind them along with green chilli and coconut powder in to a smooth paste by adding little water.

2. In a pressure cooker, add chopped beetroot and some water and salt. Pressure cook for 3 to 4 whistles in high, and switch off. To avoid spewing, do not add more water. Just add 1/2 cup of water.

3. Now in a pan, add oil. Now add items mentioned in the "Seasoning" section. Then add onion and fry till they change color. Now add chopped tomato,ginger garlic paste,red chilli powder,garam masala powder and stir for another few minutes, till the raw smell of masala is gone.

4. Now add the masala paste which you prepared in step 1. Also add cooked beetroot. Now add some water to your desired consistency. Allow the contents to boil for 4 to 5 minutes. Switch off. Beet root kurma is ready !

5. Serve kurma with phulkas !.

SEE ALSO: Beetroot Rice, Navratan Kurma, Bhendi besara