Beetroot -2(chopped finely )
Big Onion-1 chopped finely
Green Chilly-2 chopped
Curry leaves-1 string
Ginger -very small piece chopped
Salt -to taste
Cook the beetroot in a cooker by adding very little water and salt
Heat a pan splutter mustard seeds and then add the chopped onion,green chilly ,ginger and curry leaves ..
Saute them until it become translucent.
Then add the cooked beetroot and mix them well .
Saute for another 2 minutes and remove from the fire ..
Now the beetroot is ready to serve .
Serve with rice ,curd and pickle …!!!Its a good combination
Click the link below to view the pritable version
Medium piece Ginger sliced -1tsp
Big onion-2(sliced finely)
Green chilly-2 (slits)
Curry Leaves-2 Strings
Thick Coconut milk-1cup
Thin Coconut Milk-1cup
Salt -to taste
Coconut oil-1 tbsp
Garlic-very small one finely chopped (opt)
kerala potato stew
Extract thick coconut milk and thin milk from grated coconut and keep that aside
Peel potatoes and cut into big pieces..
Add enough salt and water and pressure cook .. 2 whistle.. Keep aside..
Heat one tbsp of oil and add onion,ginger,green chilli,garlic and 1 string of curry leaves and sauté till the onion become translucent ..
Then add cooked potato and mix well .. Mash with a fork or wooden spoon slightly ..
Now add thin coconut milk and mix well .. Cook for 10 minutes in medium flame stirring occasionally ..
After that add thick milk and allow to boil by stirring continuously and then reduce the flame and cook for 2 more minute..Check the salt
Then sprinkle 1 tbsp of coconut milk and remaining i string of curry leaves and close the pan for few minutes ..
The amount of green chilli varies ..I used minimum level as my kids love this stew .. and one more thing.. some people used to add whole spices ..One day i made this stew by adding that ,but i didn’t like that taste ,,.. so if u prefer garam masala u can add..