Beetroot curry

 Beetroot - 1 big

Dessicated coconut - 1/2 cup

Mustard seeds - 1 tsp

Moongdal - 1 tsp

Asfoetida - a pinch

Turmeric powder - 1 tsp

Salt - 1 tsp

Red chillies - 2

Curry leaves - few


Cut 1 beetroot into small cubes. Heat 1 tbsp oil in a pan. Add mustard seeds. Once it pops, add moongdal. Fry for a minute. add red chillies. Fry them dark red. Add the cubed beetroots and mix well. Stir them for 5 minutes. Add turmeric powder and salt. Mix well. Add 1/2 cup of water and close with the lid. Let it cook in medium flame for 15 minutes. Now open the lid. Check whether the beetroots are cooked. Add the dessicated coconut and stir well. Switch off the stove after 5 minutes. Beetroot curry is ready to serve.




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