beetroot kurma | kurma | beetroot recipe 

beetroot kurma | kurma | beetroot recipe
Beetroot kurma
Heat 4 tbsp oil in a pressure pan
Add 1 tsp cumin seeds
Add onions.
Saute till onions change colour. Remove 2 tbsp fried onion in a bowl.
Now add 2 tbsp ginger garlic paste
Add turmeric pdr, salt. Red chilli pdr
Mix well.
Add 1 potato peeled and cubed.
Add 500 g Beetroot
Stir for 4 minutes on medium flame
Add 1/4 cup / 4 tbsp water.
Close the cooker and allow 2 whistles
While the vegetables are getting cooked let us prepare a masala
Heat a pan.
Add 1 tbsp chana dal, 1 tbsp coriander seeds, 1tsp cumin seeds, 1 tbsp Poppy seeds, 2 tbsp cashew nuts. Add 6 red chillies
Saute on a medium flane for 2 minutes.
Add 1/2 tbsp tamarind. Stir for half a minute. Switch off flame
Transfer to a plate and let cool
Now add roasted and cooled ingredients to a mixer jar and blend to a powder.
You can take as much of the powder as you need for now and store the remaining to use when you want to make a kurma or curry
I added 1 cup if the powder to the mixer. Add 4 tbsp sliced or grated coconut, the fried onion you set aside. Blend to paste adding a little warm water
Add this paste to the cooked vegetables in the cooker, when the pressure is gone and you open it.
Mix well. Add a little hot water if it is too thick. Bring to a boil and switch off flame
Enjoy yummy beetroot kurma with rice or rotis