Beetroot Curry

I just love the colour of beetroot...Run out of ideas to how to use the vegetable though...The most difficult part is chopping them,so i sometimes peel them and pressure cook them whole.That makes it very soft and easy to handle ! This is a sweet and sour curry that goes well with rasam rice/curd rice and chapati as well...


Ingredients needed
Beetroot - 2 medium sized
Oil - 1tbsp
Mustard seeds - 1tsp
Hing - a pinch
Curry leaves - 5 to 6
Tamarind - 1 tbsp
Jaggery - 1tbsp
Green chillies - 4
Salt to taste
Coriander leaves for garnishing


Method
Step 1 - Heat oil in a nonstick pan and add mustard seeds,when they crackle add hing,curry leaves and green chillies.Saute for a minute and add cubed beetroot and salt.Fry for a minute or two and add water.Close the lid and cook it for 5 minutes and then add tamarind,jaggery and cook until the beetroot is soft.
Turn the gas off and garnish with coriander leaves.
Sweet and sour beetroot curry to ready to serve !