Britain has a huge Indian population. So it is no surprise that it has developed it own variation of Indian food. Living here I like to explore and see their take on our food. This one is one such experiment. Read this Vegetable Curry recipe as well to see another one such inspired dish.
Inspired from here
Ingredients
Beetroot 1 kg (about 5 big ones)
Onions 2
Oil and salt to taste
To Grind to paste
Ginger 1 inch piece
Garlic 4 pods
Fresh Red Chilli (or use green) 1
Coriander leaves 1/2 cup packed (plus some for garnishing)
Cardamom 1 pod
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Fennel seeds 1 tsp
Clove 2
Pepper 1/2 tsp
Tomato Puree 2 tbsp
Cooked Beets 2 cups (see below)
Method of Preparation
1. Peal and roughtly cube the beets into big pieces. Add 2-3 cups of water and cook till it is almost ready. Drain and reserve the water.
2. In another pan, heat a little oil and add onions. Saute till it is slightly browned.
3. Make a paste of all the ingredients under 'to grind' adding a little water. Add 2 cups of cooked beets as well to this.
4. Add to the pan and saute for a couple of minutes.
5. Add the beets, some salt and a some of the reserved water (as required).
6. Bring to a boil and simmer for sometime.
Serve with some rice or roti or Naan!
Inspired from here
Ingredients
Beetroot 1 kg (about 5 big ones)
Onions 2
Oil and salt to taste
To Grind to paste
Ginger 1 inch piece
Garlic 4 pods
Fresh Red Chilli (or use green) 1
Coriander leaves 1/2 cup packed (plus some for garnishing)
Cardamom 1 pod
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Fennel seeds 1 tsp
Clove 2
Pepper 1/2 tsp
Tomato Puree 2 tbsp
Cooked Beets 2 cups (see below)
Method of Preparation
1. Peal and roughtly cube the beets into big pieces. Add 2-3 cups of water and cook till it is almost ready. Drain and reserve the water.
2. In another pan, heat a little oil and add onions. Saute till it is slightly browned.
3. Make a paste of all the ingredients under 'to grind' adding a little water. Add 2 cups of cooked beets as well to this.
4. Add to the pan and saute for a couple of minutes.
5. Add the beets, some salt and a some of the reserved water (as required).
6. Bring to a boil and simmer for sometime.
Serve with some rice or roti or Naan!
i ve never understood the meaning of curry till today. For me it s synonymous with our poriyals. I cant believe that they actually bother doing so much cooking. Love that platter Roshi!
ReplyDeleteLoved the flavors... Looks so good
ReplyDeletedelicious curry...
ReplyDeleteInteresting beetroot curry with loads of flavours.
ReplyDelete