Red Beetroot Kurma

Ingredients

• • Onions - 2
• • Tomatoes - 3
• • Carrots - 4
• • Beetroot - 1
• • Peas (fresh) - ¼ cup
• • Potatoes - 2
• • Red cabbage - ½
• • Oil - 2 tablespoons
• • Coriander (for garnishing) - 1 teaspoon
• • Curry leaves (for garnishing) - 1 sprig
• • Coconut extract (thick) - ½ cup

Ingredients For Grinding Together

• • Coconut (grated) - ½ cup
• • Poppy seeds - 1 tablespoon
• • Cashew nuts - 10
• • Grams (roasted) - 1 ½ tablespoons
• • Green chillies - 3
• • Red chillies - 6
• • Dhania - 1 tablespoon
• • Salt - as required

Method

• 1. Peel and chop onions finely. Cut all the vegetables into fine pieces.
• 2. Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
• 3. Heat oil in a deep pan and fry onions till golden brown.
• 4. Add chopped tomatoes and stir till it turns pulpy.
• 5. Mix ground paste with this and stir for few minutes.
• 6. Strain water from cooked vegetables. (use it for soup or for grinding the masala).
• 7. Add the vegetables to the fried paste and stir for few minutes.
• 8. Pour coconut extract and cook till boiling point. Remove from fire.
• 9. Garnish with coriander and curry leaves. Serve hot with ldlis or Pulkas.