| Author | sreya85 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Veg-Main | Preparation Time | |
| Ingredient | Beetroot | Standing Time |
Recipe of BeetRoot Curry
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Buttermilk | 2 | Cup |
| Hing A | Pinch | |
| Mustard Seeds | 1 | Teaspoons |
| Dry Red Chillies, Chopped Finely | 5 | Numbers |
| Sprig Curry Leaves | 1 | Numbers |
| Diced Beetroot, Drained | 2 | Can |
| Water | 1 | Cup |
| Oil | 2-3 | Teaspoons |
| Salt | To Taste |
Directions
Heat the oil and add mustard, red chillies and the
curry leaves.
When the mustard starts to crackle, add the beetroot
and salt to taste.
Cook covered till the beetroot is done.
Add the buttermilk, water and the hing and mix well.
Heat on a low flame for 2-3 minutes.
Eat hot with plain rice.
curry leaves.
When the mustard starts to crackle, add the beetroot
and salt to taste.
Cook covered till the beetroot is done.
Add the buttermilk, water and the hing and mix well.
Heat on a low flame for 2-3 minutes.
Eat hot with plain rice.
Posted Sep 16, 2007
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