Beetroot Curry-Mysore Style (Onion Free)
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
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.
Scrub clean beet-roots.
Remove tops and roots, peel thinly and cut into small, bite sized pieces.
Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.
Add curry leaves and green chillies, stir for a few seconds.
Add beetroot, turmeric and salt. Fry for 3-4 minutes.
Add a little water to help it to cook. Simmer until beet pieces are tender.
Add coconut and lemon juice.
2 tbsp. coconut cream (adjust to taste).
Turn heat up and cook until only a 'clingy' gravy remains.
Serve with any Indian meal.
If you do not like to boil beet-roots, you may add uncooked beetroot to the tarka and cook on low flame until tender.