Beetroot Kurma

                                                 Beetroot is one vegetable that we are all very fornd of, but i have seen many of them do not prefer beetroot.We make curry(poriyal),put it in sambar,kootu,salad and of course the ABC juice.I always pick up a few beets while buying vegetables.After trying out the familiar dishes i wanted to make something new specially to go with chapathis because i really run out of choices of subzis for chathis often.I was searching the net and found this beetroot kurma in few blogs,then i tried it out immediately.It is actually kurma with lots of beets and it was yumm with the phulkas.

You will Need

• Two Beetroots
• One Potato
• Handfull of Green Peas
• One large Onion
• One Tomato
• A pinch of Turmeric powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 1 tbs Coriander leaves

For Grinding

• 2 tbs Scraped Coconut
• 5-6 Cashewnuts
• 3 pods of Garlic
• 2 Green chillies
• A small piece of Ginger.
• 1/2 tsp Fennel seeds
• 1/2 tsp Poppy seeds

To Tmeper

• 1 Bay leaf
• 2 Cloves
• 2 Cardamom
• 1/2 tsp Fennel seeds

How to
1.Dice the potatoes,beetroot and pressure cook them for 2 whistles along with green peas.

2.Grind the things given under(for Grinding)

3.Heat oil in a pan add fennel seeds,bay leaf,cardamom,cloves and crackle them.

4.Add onion and fry for two minutes then add tomato.

5.Add salt and turmeric powder and saute until the tomatoes are mushy.

6.Add the ground paste and fry for two minutes.

7.Add red chilli powder,garam masala powder and then mix.(add some salt)

8.Add the boiled vegetables,some water and then allow it to boil and come together.

9.Garnish with coriander leaves.

Yummy and colourful kurma is ready!!!!

Notes

• You can include Turnip instead of potato.It belongs to same beetroot family and it is healthier than potato.
• While grinding you can add a little onion and tomato pieces for volume.