- Beetroots – 2
- Bengal Gram – 2tsps
- Black Gram – 1 1/2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1tsp
- Red Chilies – 2
- Curry Leaves – Few
- Turmeric Powder – 1/8tsp
- Salt - To Taste
- Oil – 4tsps
Break red chilies into small pieces. Wash and chop the curry leaves finely. Wash and peel the beetroots. Arrange a grater blade in a food processor. Grate the beetroots and take it into a microwave safe bowl. Place this bowl in a microwave oven and cover it partially. Cook the grated beetroot on high power for 4 minutes. After one minute standing time remove the bowl from the oven.
Heat a pan and add oil to it. When the oil is hot add Bengal gram and black gram. Fry stirring on low flame. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. By now the bengal gram and black gram will be brown in color. Now add red chili pieces and chopped curry leaves. Fry well and add the cooked beetroot. Mix well and cook covered on low flame for a minute. Transfer the curry to a serving bowl. Serve hot with plain rice.
To the prepared beetroot curry add some grated coconut and mix well. Grated coconut mixes well adding a new color and taste to the dish.
Points to Notice:
Certain vegetables we avoid eating because of the color or texture or taste is not to our expectations. Beetroot comes under that category. Many do not like its taste. But beetroot is rich in Iron and is an excellent remedy for anemia. So do not avoid eating such nutritious vegetables. Instead make them look presentable to eat. Instead of cutting the beetroot into small pieces, grate it and make the curry to look presentable to eat. Then see the difference for yourself.
Beetroot has a natural sweet taste. So add salt and red chilies in small quantities to enjoy the natural sweet taste of beetroot.
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fantastic. bit change