Tuesday, 4 February 2014
Beetroot – ¼ kg
Grated Coconut – ¼ cup
Shallots – 100gm
Green Chilli - 2
Curry leaves – 2 Sprig
Coriander leaves – 2 Sprig
Keerai Podi – 2 teaspoon
Salt – As per required
Oil – 50 ml
*Grate the Beetroot and Coconut, Keep it aside.
*Heat oil in a pan, tip in finely chopped onions and fry till the color changes.
*Later add Beetroot,green chilli,curry leaves,coriander leaves and keerai podi.
*Mix them altogehter in a medium flame till they almost done.
*Then finally add the grated coconut, saute for 1-2 minutes and finish it off.
# This goes well with rice and fish curry.
# The lovely color and the sweetness of this vegetable when combined with chilli and other
spices leaves out a beautiful aroma.
# You can also try this out for your lunch.