This is a colourful and simple stir-fry to go with plain rice and any curry. My husband's favorite thoran...
Ingredients:
2 beetroots (360 grams)
2 green chillies slit lengthwise
1/2 cup onion chopped
1/3 cup freshly grated coconut
salt as required
4 tbs water
2 tbs oil
3/4 tsp mustard seeds
Few curry leaves
Preparation:
1. Cut the beetroot into cubes of 1cm thickness. You will get around 21/2 cups of beet cubes. Cover and cook them along with water, salt,green chillies and onion until 3/4 cooked.
2. Add coconut and stir well and cook beetroot is fully cooked.
3. Heat a small frying pan or Kadai and add 2 tbs of oil. When oil becomes hot, splutter mustard seeds. Add curry leaves and when they begin to crackle, add it to the cooked beets. Serve hot as a side dish with plain rice.
Ingredients:
2 beetroots (360 grams)
2 green chillies slit lengthwise
1/2 cup onion chopped
1/3 cup freshly grated coconut
salt as required
4 tbs water
2 tbs oil
3/4 tsp mustard seeds
Few curry leaves
Preparation:
1. Cut the beetroot into cubes of 1cm thickness. You will get around 21/2 cups of beet cubes. Cover and cook them along with water, salt,green chillies and onion until 3/4 cooked.
2. Add coconut and stir well and cook beetroot is fully cooked.
3. Heat a small frying pan or Kadai and add 2 tbs of oil. When oil becomes hot, splutter mustard seeds. Add curry leaves and when they begin to crackle, add it to the cooked beets. Serve hot as a side dish with plain rice.
