An interesting twist to the mundane recipes of curries and side-dishes, which is also simple, tasty and absolutely delicious!
Ingredients:
- 1 tablespoon oil
- 1 star anise
- 1 cinnamon stick
- 1-2 bay leaves
- 2-3 cloves
- 1 small cup chopped onions
- 2-3 green chillies slit
- 8-10 curry leaves
- 1 tablespoon grated ginger
- 1 cup coriander leaves
- Salt as per taste
- 1-2 tomatoes chopped
- 1 cup boiled and cut beetroot
- ¼ tablespoon turmeric powder
- ½ tablespoon jeera powder
- 1 tablespoon Bhoj Masale Kashmiri red chilli powder
- 1 tablespoon Bhoj Masale coriander powder
For the paste:
- 1 cup shallots
- 1 cup coconut
- 2-3 small cinnamon sticks
- 2-3 cloves
- A handful of half cashews
- Handful of ajwain and saunf
- Water as required
Instructions:
- Prepare the seasoning: Heat some oil in a pan and add 1 star anise, 1 cinnamon stick, 1-2 bay leaves, 2-3 cloves, 1 small cup chopped onions and 2-3 green chillies slit and saute well. Add 8-10 curry leaves, 1 tablespoon grated ginger, 1 cup coriander leaves and salt as per taste and give it a good mix.
- Bring all the ingredients together: Add the beetroot mixture to the pan and add the paste to it. Add water as required and give it a good mix. Pressure cook this in a cooker for 1-2 whistles on medium flame.
- Serve it hot with some parotta and enjoy!
Tips:
- Use fresh ginger instead of store bought ginger garlic paste for better and fresh taste..