BEETROOT FRY

CHUKANDER KI SABJI

BEETROOT PALYA

You Need: (To serve 4 people)

• Coarsely grated Beetroot (2-3 medium sized)
• Green Chillies - (2-3) (Slit green Chillies lengthwise)

• Lemon juice (½ lemon)
• Salt (To taste)
• Water - ½ cup

     For Seasoning (Tadka/Oggarane):

• Oil (For seasoning) - 1 ½ tbsp
• Mustard seeds (Rai/Sarso/Sasive) - ½ tsp
• Cumin seeds (Jeera/Jeerige) - ½ tsp
• Split Black Gram (Urad Dal/Uddina Bele) -  ½ tsp
• Split Bengal Gram (Chana Dal/Kadale Bele) -  ½ tsp 
• Dry Red Chillies - (2-3)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

      To Garnish:

• Chopped Cilantro (Hara Dhaniya/Kottamabari Soppu)
• Grated Coconut (Nariyal/Turida Tenginakai) - 1 cup

Method:

• Heat oil in a pan. Add Mustard seeds, Cumin seeds, Split Black Gram (Urad Dal) & Split Bengal Gram (chana Dal) one by one. Saute till grams turn light golden brown in color.
• Add Red Chillies, Curry leaves, Asafoetida & Green Chillies. Toss for 3-4 seconds.

• Add grated Beetroot & Salt. Mix well. Cover the lid and cook for 15-20 mins. Every 5 mins once, toss the mixture. If the mixture is getting too dry, sprinkle little water.

• Switch off the gas/stove. Add Lemon juice & grated Coconut. Mix well.

• Garnish with chopped Cilantro and grated Coconut.

Serve Hot with Chapathis or with Rice & Rasam :)