Beetroot Kurma

Beetroots are a good source of potassium and other minerals that boost your immune system and supports healthy bones and teeth.  Though chopping those thick flesh veggies is a tedious task, it tastes amazing once you cook it the right way. Kurma is a coconut based curry with an adequate amount of spices added to it, to give a lip-smacking taste. This Beetroot Kurma is a quick and easy recipe that doesn’t need any pre-roasting of spices.  

Let’s start cooking -

Ingredients- 

• Beetroot (chopped into cubes) – 250 gms
• Coconut grated – ¼ cup
• Cooking Oil – 4 to 5 tablespoons
• Onions Sliced – 2 medium sized
• Curry Leaves – 12 to 15 nos
• Ginger Garlic Paste – 1 teaspoon
• Tomatoes – 4 medium sized
• Mustard – 1 teaspoon
• Urad Dal – ½ teaspoon
• Bengal Dal – ½ teaspoon
• Turmeric Powder – ¼ teaspoon
• Chilli powder – 1 teaspoon
• Corainder powder = 1 ½ teaspoon
• Amchur (Dry Mango) Powder – ½ teaspoon
• Everest Kitchen King Masala (optional) – 1 ½ teaspoon
• Garam Masala – ¾ teaspoon
• Salt to Taste

 Preparation –

• Get the tomatoes & coconut paste ready before you start cooking.
• In a Mixer jar add coconut and tomatoes, make a fine paste of it.
• Wash and Chop beetroot into small cubes.
• Heat a cooker on the stove and add oil. Once the oil is hot add mustard seeds and let it splutter.
• Now add Urad Dal and Bengal dal to it. Once it turns golden brown add the onions & curry leaves to it and saute them till onions turn golden brown too.
• Lower the flame and add ginger garlic paste to it and saute for 2 minutes.
• Add the ground tomato paste and sauté on medium flame for 8 to 10 minutes.
• Lower the flame, add turmeric, chili, coriander, and amchur powders and sauté them for 8 to 10 minutes till the oil separates from the gravy.
• Now add the chopped beetroots and give it a stir.
• Add adequate amount of water to get your desired consistency of gravy.
• Add salt, kitchen king masala and garam masala . Close the lid of the cooker and pressure cook for 4 to 5 whistles.
• Switch off the gas and set aside cooker and let the pressure settle, open lid and set the stove on medium flame, allow it to boil for 5 minutes.
• Beetroot Kurma is ready. Serve it hot with rice or roti.