- Beetroot - 1 small
- Onion - 1 small
- Carrot - 1 small
- Onion - 1 small
- Green Peas - 1/4 cup
- Green Chilly - 1 or 2
- Chana Dal - 1 tsp
- Mustard Seeds - 1 tsp
- Crushed Red Chilly - 1 tsp
- Garlic - 2 cloves
- Ginger - 1 small piece
- Curry Leaves - a few
- Oil - 1 tbsp
- Hing / Asafoetida - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 1/2 tsp
- Cumin Powder - 1 tsp
- Salt to taste
- Water - 1/2 cup
Method:
- Cut beetroot, potato, carrot and add in a bowl. Add salt to taste and 1/4 cup water to the bowl.
- Place the bowl in a pressure cooker and pressure cook for 2 to 3 whistles. Let the pressure release.
- Mash everything well with a fork or masher.
- Heat oil in a pan. Add mustard seeds and chana dal. Let mustard splutter.
- Add hing and chilly flakes followed by curry leaves and finely chopped green chillies.
- Saute for a minute. Add finely sliced onions and crushed ginger-garlic. Saute adding little salt.
- When onions become soft, add turmeric powder, red chilly powder and cumin powder. Saute till raw smell of masalas fade.
- Further add the mashed vegetables along with green peas. Adjust salt and gravy consistency adding hot water.
- Give it a good mix and bring it to a quick boil. Cook for 5minutes.
- Switch off the stove and serve hot.
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