Wednesday, April 2, 2008

beetroot curry-cookery

beetroot - 1no[cut into small peices , as small as u can]
big onion - 1 finely cut
coconut milk - thick milk 1 cup
red chilli powder - 1tsp
corriander powder - 1tsp
turmeric powder 1/2 tsp
salt - to taste

to seesoning
oil - 2tsp
musturd - 1/2 tsp
curry leaf - little
small onion - 2 cut into thin rounds
fenal seeds 1/3 tsp

add beetroot to pan and add all powders, salt and little water cover and boil until half cooked
now add coconut milk and let it boil till beetroot fully cooked without covering otherwise the milk will curdle. now the curry too will get thicker, bring down.take oil in another frying pan and add mustered seeds when spluter add onion let it turn golden brown . add fenal seeds and curry leaf.
add this to beetroot.

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