Sri Lankan Beetroot Curry

Name: Sri Lankan Beetroot Curry
Cuisine: Indian
Ingredients: 2 tbsp Oil; 10 Curry leaves; 2 tbsp Mustard seeds; 2 tbsp Fenugreek seeds; 2 tbsp Cumin seeds; 2 tbsp Ginger garlic paste; 5cm Cinnamon stick; 1 or 1/2 tbsp chopped green chilli or red chilli powder; 500 g beetroot cut into wedges or smaller pieces for faster cooking; 1 tbsp Salt; 400 ml Coconut milk; As needed Coriander leaves for garnishing

Shrisha @shrishaster

Sri Lankan Beetroot Curry

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Ingredients

2 tbspOil
10Curry leaves
2 tbspMustard seeds
2 tbspFenugreek seeds
2 tbspCumin seeds
2 tbspGinger garlic paste
5cmCinnamon stick
1 or 1/2 tbspchopped green chilli or red chilli powder
500 gbeetroot cut into wedges or smaller pieces for faster cooking
1 tbspSalt
400 mlCoconut milk
As neededCoriander leaves for garnishing

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Steps

1

Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
2

Add the beetroot and salt, along with water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
3

Serve with coriander leaves and rice.