Beetroot Curry

  • 500 grams (~18 0z) Beetroot
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • ½ onion chopped fine
  • 2 green chillies (slit in the middle)
  • ¼ teaspoon chillie powder
  • 60 ml (¼ cup) milk
  • 60 ml (¼ cup) water
  • 1 ¼ teaspoon salt

  1. Peel the beetroot wash and cut the beetroot into small cubes and set aside.
  2. Heat the oil and fry the mustard seeds and the fenugreek seeds. When the mustard seeds begin to splutter, add the curry leaves, and chopped onions and the green chillies and stir. Lower the temperature and add the chillie powder and stir quickly, so that the chilli does not get burnt.
  3. Add the beetroot cubes and stir well and then add the salt. Add the water, cover the pan with a lid and cook the beetroot for about 10 minutes.
  4. Once the beetroot is cooked add the milk and cook for a further 10 minutes. Stir well and remove the pan from the heat.