Beetroot curry

Like many vegetable curries, you can use one vegetable as the base and add one or more additional vegetables to vary the recipe. Beetroot curry is no exception. My favorite is curry made with only beetroot and mixed with 1-2 Tbs shredded coconut. But, when you only have one beetroot and are trying to make lunch for 2 people, you have to add other filler veggies :)

Today's lunch was a nice combination of beetroot and golden carrots. Although of course, once the carrots were cooked with the beetroot, no longer looked very golden!

Ingredients & Process

1 beetroot, diced
1 cup diced carrots

1/2 tsp mustard seeds
1/2 tsp bengal gram
1/2 tsp urad dal
1/2 tsp jeera (cumin seeds)
1/4 tsp turmeric
1/2-1 tsp salt (to taste)
6-8 curry leaves

Add 1Tbs oil to a pan, add popu (mustard seeds, bengal gram, urad dal, jeera, turmeric, curry leaves) and salt. Add diced vegetables and stir to combine. Add 1/2 cup water and cover with lid, simmer over low flame, about 20 minutes. Check periodically to prevent burning. If water dries up and the beetroot is still not tender, add little more water as required.

Countless other varieties can be made as well...I often add one (or more) of the following to the beetroot

-1 chopped onion
-1 cup shredded carrot
-2 Tbs grated ginger
-1/2 cup cooked bengal gram

Garnish with 1-2 Tbs cilantro and/or shredded coconut (optional, but highly recommended!)