ingredients:
– 2 medium sized beetroot – grated / grounded in a mixie
– peanuts 2 tablespoon
– coconut grated/ grounded – half the amount of beetroot. Or coconut powder if fresh coconut is not available.
– 1 onion roughly choped
– 1 medium sized carrot grounded or grated
– turmeric a pinch
– salt as per taste
– oil (preferrably coconut oil)
– bottle gourd peels / pumpkin peels cut into tiny thin slices (optional) – half a small bowl
– curry leaves 7-10 leaves
– cumin 1/2 teaspoon
– pepper 1/2 teaspoon
– mustard seeds 1/2 teaspoon
– ginger garlic paste 1 teaspoon
– 1 or 2 chillies (optional) roughly chopped or slit
How to cook:
Heat oil in a pan, add cumin, pepper, mustard seeds. Once mustard seeds starts to splutter – add peanuts, curry leaves , turmeric, ginger garlic paste, chillies and cook for a minute in medium flame. Add bottle gourd/pumpkin peels and onion – stir fry for a minute then cover and cook for 4-5 mins until the veggies are tender. Add beetroot and carrot stir fry for a minute, add salt , cover and cook for 4-5 mins. Now add coconut stir fry for a minute or two, cover and cook for 4-5 mins or until everything is properly cooked. Add some water if its too dry or start sticking to bottom of the pan.
