When I saw my dad eat this beetroot curry with rotis, I was shocked. He is a very picky eater when it comes to vegetables and I have never seen him eating beetroots till then. My mother-in-law made this curry and so I thought, my dad ate this without having any other option. After he got up from the lunch table, I went to him quickly and asked how he ate the beetroot curry. He replied with a smile in his face “It was really good”. I grew up seeing him and he was my role model even for my eating habits. So I wanted to try it out for myself and I loved the taste. From then on, this beetroot curry visits our kitchen every once in a while.
- Beetroot-1 large, peeled and chopped finely
- Oil- 2 teaspoons
- Mustard seeds- 1 teaspoon
- Onion - 1 medium, chopped
- Tomato- 1 chopped finely
- Moong dhal- 1 fistful
- Salt - to taste
Grated coconut - 1/2 cup
Garlic - 3
Fennel seeds/Saunf -2 teaspoons
Green chilli- 3
- Make a fine paste of the ingredients under the To grind section and keep it aside.
- In a pressure cooker, heat oil and add mustard seeds.
- After it splutters add the finely chopped onions and let it saute till it becomes soft.
- Now add the tomatoes and saute for a minute.
- Add the washed moong dhal and give it a quick stir.
- Add the chopped beetroot along with the ground mixture. Add salt and water if needed. The consistency should not be too watery nor too thick.
- Pressure cook till one whistle and switch off the heat. Check for consistency after the pressure is released and serve with rotis.