Beetroot Tomato Curry

Name: Beetroot Tomato Curry
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 pc medium size beetroot; 2 pcs tomatoes; 2 tbsp green chickpeas; 2 tbsp refined oil; 1/2 tsp Mustard seed; 1/2 tsp Cumin seed; 1/2 tsp asafoetida powder; 2 tsp salt; 1 tsp Turmeric powder; 1 tbsp Chili powder; 1 tsp pepper powder

Ratna Lalwani @ratna62

Kolkata

#ga24
A simple healthy curry which can be tried with rice, bread or paratha.

Ratna Lalwani @ratna62

Kolkata

#ga24
A simple healthy curry which can be tried with rice, bread or paratha.

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Ingredients

30mins

2 people

1 pcmedium size beetroot
2 pcstomatoes
2 tbspgreen chickpeas
2 tbsprefined oil
1/2 tspMustard seed
1/2 tspCumin seed
1/2 tspasafoetida powder
2 tspsalt
1 tspTurmeric powder
1 tbspChili powder
1 tsppepper powder

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Steps

30mins

1

Cut beetroot into half and boil in a pressure cooker in low flame for at least 3 whistles.
2

Remove the skin of the beetroot. Cut the boiled beetroot into small pieces. Cut thin slices of tomatoes. Rinse the green chickpeas thoroughly with water.
3

In a kadhai, pour 2tbsp oil and switch on the burner. Add mustard seed and cummin seed into hot oil and allow them to flutter. Add asafoetida powder. Add beetroot slices, and saute for 3-4 minutes. Then add tomato slices and cook for 2-3 minutes more. Finally add 1tbsp green chickpeas.
4

Add all the spices and mix thoroughly. Pour 1/2 cup water and cook under low flame for 3-4 minutes. Transfer the curry into a serving bowl. Sprinkle black pepper powder and few green chickpeas.

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Cooksnaps

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Ratna Lalwani @ratna62

on April 04, 2024 07:08

Kolkata

I am a senior citizen. At present, kitchen is my laboratory. I think more and cook less. I try something whenever new idea comes to mind. My recipes are simple but interesting, tasty, diet friendly and quick with minimum oil and ingredients . I belong to Jain community , therefore my dishes are strictly vegetarian cuisine.