Arvindus

Devanna

Beetroot (with Potato / Carrot)

  • Title: Devanna, Beetroot (with Potato / Carrot).
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: © 2016 Arvindus, all rights reserved.
  • Index: 201608161.
  • Edition: html, first edition.

This beetroot recipe can be made with or without potato / carrot.

Ingredients1

The ingredients are fit for about two portions.

  • 2 Spoons ghī / sesame oil.
  • 1 Beetroot (2 without potato / carrot).
  • 1 Small potato and 1 large carrot, or 1 large potato, or 2 large carrots (optional).
  • ½ Teaspoon black mustard seeds.
  • ½ Teaspoon cumin seeds.
  • 1 Spoon curry leafs.
  • 1 Teaspoon finely chopped / grated ginger / ¼ teaspoon ginger powder.
  • 1 Teaspoon finely chopped chili peppers / ¼ teaspoon chili powder (optional).
  • 1 Teaspoon turmeric powder.
  • 1 Teaspoon coriander powder.
  • 1 Spoon grated dried coconut.
  • ¼ Teaspoon cardamom powder (or 1 cardamom pod).
  • ¼ Teaspoon cinnamon powder (or a piece of cinnamon stick).
  • ¼ Teaspoon clove powder (or 1 clove).
  • 2 Cups water.
  • ¾ Teaspoon salt.

Preparation

  • Peel the beetroot (and potato / scrape the carrot(s)).
  • Cut them into cubes of 1 to 2 cm.
  • Heat the ghī or sesame oil until it is hot enough to make the black mustard seeds pop.
  • Add the black mustard seeds and cover the pot with a lid. The mustard seeds will pop.
  • When the mustard seeds are finished popping turn down the heat a little.
  • Add the cumin seeds, curry leafs, ginger, chili, turmeric and coriander.
  • Stir one time so all spices are heated in the ghī or sesame oil.
  • Add the vegetables and fry them for about 5 minutes while regularly stirring to prevent them from sticking to the bottom of the pot.
  • Add the coconut, cardamom, cinnamon and clove and fry and stir for 1 minute.
  • Add the water.
  • Cover the pot partly with a lid and let the content simmer until the vegetables are done.
  • Put the heat low and add the salt.