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Beetroot Curry-Mysore Style
Beetroot Palya

Priya Aditya

Beetroots make a delicious bhaji. In this recipe, it has been cooked in South Indian style, but you can use any other style of tarka and style. Serves 4-6

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Ingredients

4 large beetroots
2 tsp. oil
1 tsp. black mustard seeds
1 tsp urad/urid dal (black gram)
1 tsp. skinless chana dal (split Bengal gram, skinless)
10-12 fresh curry leaves
1-2 green chilli
1/2 tsp. turmeric
1 level tsp. salt, adjust to taste
1/2 tsp. Chilli powder or chilli flakes
1 tbsp. grated coconut flesh*
Juice of 1/4th to 1/2 lemon
*Note from Mamta; I use approximstely 2 tbsp. coconut cream or a 2 inch block of creamed coconut instead of grated coconut. Adjust amount to taste.

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Instructions

1.Scrub clean beet-roots.
2.Remove tops and roots, peel thinly and cut into small, bite sized pieces.
3.Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.
4.Add curry leaves and green chillies, stir for a few seconds.
5.Add beetroot, turmeric and salt. Fry for 3-4 minutes.
6.Add a little water to help it to cook. Simmer until beet pieces are tender.
7.Add coconut and lemon juice.
8.2 tbsp. coconut cream (adjust to taste).
9.Turn heat up and cook until only a 'clingy' gravy remains.
10.Adjust seasoning.
11.Serve with any Indian meal.

Notes

If you do not like to boil beet-roots, you may add uncooked beetroot to the tarka and cook on low flame until tender.

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