Beetroot has lot of health benefits. They are tender and sweet and can be eaten raw, boiled, roasted or grilled. Beet roots prevents cancer, reduces anemia, improves digestion and prevents constipation. Slows progression of dementia, lowers blood pressure and is good for skin and hair.
The recipe given below is a mouthwatering dish. Usually for vegetable korma we prepare with lot of vegetables but this recipe we are only using beetroot. It tastes yum and the colour of the dish is very attractive. It can go well as an accompaniment with Indian flat bread or idli, dosa, idiyappam, poori etc.
INGREDIENTS
- Beetroot medium 2
- Oil 1 tbsp
- Onion 1
- Tomatoes 2
- Garlic 4-5
- Ginger 1 inch piece
- Coriander powder 1 tbsp
- Cumin powder 1 tsp
- Fennel powder 1 tsp
- Chilli powder 1-2 tsp
- Turmeric powder 1/4 tsp
- Garam masala powder 1tp
- Coriander chopped 1/4 cup
- Coconut grated 1/4 cup
- Badam or cashew 5-6 number
- Poppy seeds 1/2 tsp
METHOD
Chop the beetroot finely. Heat a vessel add water and beetroot. Cover and cook till beetroot is almost done.
Meanwhile Blend roughly chopped onion, tomatoes to a fine paste.
Heat a kadai, add the fine paste and on low to medium heat saute occasionally and let it reduce completely.
Add oil, coriander powder, turmeric powder, cumin powder, fennel powder and chilli powder. Nicely saute for two minutes on low heat.
Make a paste of ginger and garlic and add. Saute for two minutes. Add the cooked beetroot.
Make a fine paste of coconut, poppy seeds and almonds or cashews and add to the curry. Adjust the water accordingly. Add more water if you want a thinner consistency. When it comes to a boil add the garam masala powder, simmer for two more minutes and turn off the heat.
Garnish with coriander leaves and serve hot with Indian flatbreads or rice.
