Beetroot cooked in almond based masala gravy
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
What you need
  • 2 beetroot pieces, cubed
  • 1 tbsp mustard seeds;
  • 1 tsp cumin seeds;
  • 1 tsp coriander seeds;
  • pinch of asafetida (optional);
  • 4 tbsp ground almonds/almond paste;
  • 2 red dried chilies;
  • 2 sprig curry leaves;
  • ½ tsp tamarind extract;
  • ½ cup water;
  • oil;
  • ¼ tsp salt (more or less, as per taste).
Method
  1. Peel and cut beetroot into small cubes. Take a deep pan and cover the beetroot cubes with water. Bring to boil and cook until beetroot gets soft but firm.
  2. Heat some oil into a frying pan. Add mustard seeds, cumin seeds and coriander seeds. Fry for 20 seconds until cumin seeds start to sizzle.
  3. Add red chili, pinch of asafetida if using and curry leaves.Fry for another 30 seconds.
  4. Now add ground almonds or almond paste, cooked beetroot pieces and tamarind extract. Mix gently and cook for 1 minute.
  5. Add salt and water and bring to boil. Lower the heat and cover the pan. Cook for 5-7 minutes until water evaporates.
  6. Serve warm with flat bread or as a side dish.
Recipe by My Indian Taste at http://myindiantaste.com/beetroot-almond-masala-gravy/