How To Make Beetroot Coconut Curry
Then add coconut and mix.
How to make beetroot coconut curry. Mix and fry for a minute or two until the mixture turns aromatic. When the beetroot is cooked to your liking add turmeric powdered dal from step 1 and salt. Pour in water 1 4 cup mix all the ingredients and cook over low medium heat until the water evaporates while turning the beets soft.
Heat the ghee in a heavy based saucepan over medium heat and cook the onion and green chilli for 6 8 minutes or until translucent. Then add teaspoon mustard seeds teaspoon cumin seeds a generous pinch of asafoetida 2 broken dry red chilies 10 to 12 curry leaves and teaspoon turmeric. Stir in the coconut milk and water.
When the oil becomes hot reduce the flame to a low. When the mustard seeds begin to pop add the curry leaves chopped onions and the green chillies and stir. Add beetroot and remaining ingredients cover and simmer over very low heat stirring occasionally for 15 20 minutes or until the beetroot is tender.
Peel the beetroot wash and cut the beetroot into thin strips and set aside. Sprinkle in the garlic cumin ginger coriander and asafoetida. Mix well to combine.
Pour in the coconut milk and tomato puree then stir until all ingredients are well incorporated. Tip into a food processor and blitz well. Making beetroot sabji heat a pan and then add 1 5 tablespoons oil.
Add the curry leaves mustard seeds curry powder and coconut and toast for 1 2 minute or until fragrant. Place a large pan over a medium heat. Heat the oil and fry the mustard seeds and the fenugreek seeds making sure they don t overcook and burn.