Beetroot - Potato Fry for a variety pure vegetarian recipe/Curry masala for masala dosa
Beet root - Potato Fry
This is a lovely combination of beetroot and potato for all Aaloo and beet root lovers.Its so simple and can be prepared within 30 minutes.(cutting n frying).I simply experimented this curry for today's lunch and it came out well.ok lets see how to prepare this.Its so easy and even bachelors can make this.This will be a perfect curry for masala dosa.Even it is available in Indian Coffee house stores...
1.Beet root - 1 big
2.Potato - 1 big
3.Onion - 1 medium
4.Green Chillies - 3
5.Ginger - 1 small piece
6.Garlic - 1 big pod
7.Cumin/Jeera- 2 pinch
8.Mustard - 2 pinch
9.Curry leaves - a few
10.Salt - to taste
11.Turmeric powder - 1/4 tsp
12. Chilli powder - 1/2 Tsp
13.Coriander powder - 1 Tsp
1.Clean and cut beetroot,potato,onion,green chillies(make as 2 slits)ginger and garlic into small pieces.
2.Switch on the flame and keep the pan.When it gets heat,add 3 Tb sp Oil and add 1 tsp mustard.When it starts spluttering,add the cumin seeds followed by ginger- garlic,green chillies,curry leaves and onion.When everything gets fried and the onion becomes translucent add the masala powders in the above list and make a smooth dry gravy.
3.Then add the cut beetroot and potato pieces and stir well(by this time all masalas will be coated to the beet and potato).
4.Cover with a lid and cook for 15 minutes in a medium flame.
5.Stir in between and check whether if it is cooked,and if not cook for 10 more minutes.
6.Finally when it is done stir well and switch off the flame.
7.Transfer to a serving dish and serve with rice,parata and masala dosa.
1.Try to cut the beetroot and potato into small pieces which helps to cook fast.
2.Add some more oil when the curry is half done, in order to avoid the burning of curry to the pan.
Preparation time - 30 minutes
Source - Vanitha magazine
Try this quick and easy recipe and leave me your valuable comments