Name: Srilankan Beetroot Curry recipe by shivangi sharma at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Beetroot 400 grams; Onion, small 1; Coconut Oil 2 tbsp; Mustard 1/2 tsp; Curry leaves 8-10; Bay leaf, medium 1; Coconut milk 120 ml; Water to adjust consistency; Red chilli powder 1 tsp; Coriander powder 1 tsp; Cumin powder 1/2 tsp; Black pepper 1/8 tsp (optional); Green chilli 1; Ginger garlic paste 1 tsp; Fenugreek seeds 1/4 tsp

Ingredients Serving: 2

Beetroot 400 grams
Onion, small 1
Coconut Oil 2 tbsp
Mustard 1/2 tsp
Curry leaves 8-10
Bay leaf, medium 1
Coconut milk 120 ml
Water to adjust consistency
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Black pepper 1/8 tsp (optional)
Green chilli 1
Ginger garlic paste 1 tsp
Fenugreek seeds 1/4 tsp

Instructions

Wash, peel and boil the beetroot. Cut in squares or any shape you like. Make sure it dsnt get too mushy. There should be a slight crunch left
Add oil in a pan, followed by bay leaf, mustard seeds and curry leaves.
Once it splutters add in onions and crushed fenugreek seeds
Add finely chopped green chilli and ginger garlic paste once onion is translucent
Fry for about a minute and add the dry spices
Mix well for about 30 secs. Take care spices don't burn.
Add cubes of boiled beetroot to it and mix well.
Put flame on low and add coconut milk. Mix well and cover and cook for about 10 min. If too dry add water in between
Add salt and black pepper (optional)
Garnish with coriander and serve hot.

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