Sometimes, it actually takes more time, for me, to decide on what to make for dinner or lunch, than the actual process of cooking it. Today was one such day, I had some boiled potatoes in the fridge and I wanted to cook something with it along with another vegetable, then finally decided to add some beets and do a curry or kurma to go with rotis. Since the potatoes were already cooked, it took me less than thirty minutes to make the actual dish. The curry tasted really good, it would pair very well with any kind of pilaf, rotis or even with dosas..
Need To Have
- Chopped Beets - 1 cup
- Boiled, Peeled Baby Potatoes - 1 cup
- Onion - 1 medium, chopped
- Garlic - 2 cloves, grated
- Grated Ginger - 1 teaspoon
- Cloves - 2
- Cinnamon - 1" stick
- Curry Leaves - 10
- Turmeric Powder - 1/4 teaspoon
- Chopped Coriander Leaves - 1 tablespoon
- Salt to taste
- Tomato - 1 medium
- Cashews - 4
- Grated Coconut - 1 tablespoon
- Dried Red Chillies - 2
- Coriander Seeds/ Danya - 2 teaspoons
Cook the beets with some water and salt and keep. Grind together all the ingredients given under ' to grind'.
Heat some oil, add the cloves and the cinnamon, when it starts to pop or sizzle, add the curry leaves, followed by the onion, ginger and garlic. Saute it for 2 to 3 minutes, till the raw smell of the garlic disappears, then add the ground paste, turmeric powder and salt.
Saute it for about 5 minutes, when it starts sticking to the pan, add little water and keep sauteing. Then add the cooked beets and potatoes and mix it.
Add about a cup of water and cook everything together for another 5 to 7 minutes. Finally garnish with the chopped coriander and remove.
The chillies that I added are really spicy, so I used only two, add more or less according to your spice level, later, if you don't find it spicy enough, you can add some red chilly powder.
You can add more coconut too, like double or thrice the amount, I like to keep it down to 1 tablespoon.