Beetroot thoran

De Swasthi's Recipes · 20 min

Ingredientes

Preparación

1. Wash and peel the beetroot. Grate it on a medium grater or chop it very finely.
2. Blend the coconut, garlic, green chilli and cumin coarsely in a blender jar.
3. Heat the oil in a pan and add the mustard. When it crackles, add the curry leaves.
4. Saute briefly, then add the onions and fry until pink or transparent.
5. Add the grated beetroot and turmeric, sprinkle in the salt and stir fry for 1 to 2 minutes.
6. Cover and cook on low heat until tender. If it is not tender, sprinkle a little water and keep cooking.
7. Add the coconut mixture and mix well. Saute for 2 minutes on medium to low heat.
8. Taste and adjust the salt.

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