Beet Root Fry

Ingredients (240 ml cup used)

• 1 large onion chopped finely

• 2 cups beets cubed small or large any size

• 1 tbsp. sesame seeds

• 1 tbsp. chana dal

• 1 tbsp. urad dal

• 3 to 4 tbsp. Grated coconut or chopped thinly

Seasoning

• 1 tbsp. ghee or oil

• 1 sprig curry leaves

• Pinch of hing

• 1 garlic clove chopped

• 1 tbsp. urad and chana dal (optional)

• ½ tsp. cumin

• ¼ tsp. mustard

• 2 green chili

Instructions

• Wash and peel beetroots, cube to tiny pieces and steam cook them in a pressure cooker or steamer until tender for about 5 to 8 minutes.

• Dry roast chana dal, urad dal and sesame seeds. Cool and powder them.

• Add oil to a pan, add cumin, mustard and dals, when the dals turn golden, add garlic, chili, curry leaves and hing.

• Add onions and fry till transparent. Add the ground powder from step 2, turmeric and fry for a minute.

• Add the steamed beetroots, coconut and any stock that is left from steaming the beets.

• Fry on high for just 2 minutes or till the water evaporates