Beetroot Perattal

This recipe is so easy, I feel guilty about posting it!

You’ll need:

  • 1 tin of whole baby beets (450 grams) – drain the canning liquid, cut beets into small pieces
  • 1/2 onion – sliced finely
  • 2 teaspoons roasted red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon roasted pepper and fenugreek powder
  • 1/2 teaspoon coriander powder
  • 3 tablespoons grated coconut (fresh or frozen, not dried)
  • 2 green chillies (halved)
  • 1/2 cup frozen green peas
  • 1 tablespoon ginger-garlic paste
  • 1 sprig curry leaves
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing
  • Salt to taste
  • Oil

Method:
In a dry pan, roast the coconut until golden brown. Add oil, once oil is hot, add mustard seeds and cumin seeds, add curry leaves and hing. Stir well. Add onions, green chilli and a pinch of salt, cook until onions are soft. Add the beets, green peas and all the other spice powders, cook on medium heat until everything mixes together. Salt to taste. Enjoy!

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