Thursday, October 13, 2011

Beetroot Poriyal (Beetroot Stir-Fry) [RECIPE]

Perfect recipe to transition the beetroot from your salad to the main course! This is so tasty that people who do not like eating beetroot will also love it. Try it out and enjoy the goodness of beetroot in your next meal!


Ingredients:
1           .............. medium sized beetroot
1           .............. green chili
½ tsp    .............. chana dal
½ tsp    .............. urad dal ( split bengal gram)
½ tsp    .............. mustard seeds
1 pinch .............. hing (asafortida)
5-6        .............. curry leaves
2 tsp     .............. oil
2 tsp     .............. grated coconut*
salt to taste

*you can grate fresh coconut, or buy packed dried grated coconut from the market

Method:
  • Chop the beetroot into small pieces. You can even shred it if you prefer.
  • Heat oil in a pan, add mustard seeeds, hing and curry leaves.
  • Once the seeds crackle, add the chana dal and urad dal. Saute them till they turn light brown.
  • Now slit the green chili lengthwise and add it along with chopped beetroot.
  • Add  ½ cup of water and salt. Cook with the lid covered till the beetroot is tender. Add more water if required.
  • Add the grated coconut and cook for 5 more minutes with lid covered.
  • Ready to serve.