An easy, quick and healthy side dish for rice...
Ingredients
Grated or chopped beetroot - 2 cups
Grated coconut - 3/4 cup
Small onions - 6, crushed
Garlic - 1 pod, crushed
Salt - as per taste
Pepper powder - 1 tsp
Green chilly - 2, slit lengthwise
Curry leaves - 1 sprig
Coconut oil (or any other oil) - 1 tbsp
Method
Heat a kadai and add oil. Once the oil is hot, add mustard seeds and let it crackle. Add curry leaves, crushed small onions and garlic and the slit green chilly. Saute for a minute. Then add the grated beetroot along with grated coconut and mix well. Cover and cook. No need to add water. Stir in between. Once the beetroot is almost cooked, sprinkle salt and pepper powder. Mix well. Cook for another 5 minutes with the lid removed. Switch off the stove.
Ingredients
Grated or chopped beetroot - 2 cups
Grated coconut - 3/4 cup
Small onions - 6, crushed
Garlic - 1 pod, crushed
Salt - as per taste
Pepper powder - 1 tsp
Green chilly - 2, slit lengthwise
Curry leaves - 1 sprig
Coconut oil (or any other oil) - 1 tbsp
Method
Heat a kadai and add oil. Once the oil is hot, add mustard seeds and let it crackle. Add curry leaves, crushed small onions and garlic and the slit green chilly. Saute for a minute. Then add the grated beetroot along with grated coconut and mix well. Cover and cook. No need to add water. Stir in between. Once the beetroot is almost cooked, sprinkle salt and pepper powder. Mix well. Cook for another 5 minutes with the lid removed. Switch off the stove.
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