Jan’s Beetroot Curry
This is my recipe—easy yet delicious—a fushion of Maharashtrian and coastal food! It tastes amazing and perfect for all those who want to try something new!
What you need for Jan’s Beetroot Curry-
1 finely diced medium onion
3 boiled/ cooked and cubed beets
2-3 green chilies
1 tsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp cumin powder
1 tsp coriander powder
Salt (to taste)
What to do for Jan’s Beetroot Curry-
-Heat oil in a pan for 30 secs, add chili pieces and diced onion, sauté for 2-3 mins until onion becomes translucent
-Add asafoetida and the cooked beetroot peices, salt, cumin and coriander powder and 1/4 cup water
-Cover and let it cook for 5 minutes
Add a can of coconut milk (abt 400 ml) and bring to a boil before turning off the stove
For tempering on top (optional)
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp chili powder
Heat oil in a one egg pan (very tiny pan), add cumin and turn off heat, add chili powder and pour on top of curry
Garnish with cilantro or green onions! Can be served with rice as well!
Thank you
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