Beetroot and Bell pepper Curry

We love curries and specially curries that aren’t made commonly. One such curry is Beetroot. While growing up, Beetroot only made it to our salads, with time I found that people even make pickles out of Beetroot. And, then after I got married, I found that its a pretty popular curry in my new home.

Like all vegetable curries, Beetroot also has loads of unique ways of being cooked. My MIL makes her Beetroot by cooking it with spices and coconut puree, which is amazingly delicious as well. I still remember when Mr. Parveez told me one of his childhood stories about Beetroot. As a kid, he would sometimes take this curry to school and since Beetroot left a little red color on his tongue and he would run around telling his school mates that he had blood for lunch…LOLzzz. Childhood is the best life we live and the memories are so fond and extremely special. The most fascinating part is us remembering everything by looking at things around us….I always love sharing these little stories, after all, every food has a story.

This recipe is one of my experiments with both my favorite veggies, Beetroot and Bell pepper.

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Beetroot and Bell pepper Curry

Beetroot and Bell peppers cooked with spices and tomato.

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Cuisine

Indian

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 No. Beetroot chopped to thin and small slices
• 1 No. Bell Pepper chopped
• 1 No. White onions chopped
• 1/2 cup Green Coriander chopped
• 5 No. Green chilies less if you prefer less spicy
• 1/2 tsp Salt More or less according to your taste
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Raw Mango Powder Amchur powder
• 1/4 cup Shredded coconut Fresh or frozen
• 1/2 tsp Cumin powder Bhuna zeera powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 pinch Asafoetida
• 8 No. curry leaves
• 1 TBLSP Ginger garlic paste
• 1 No. Tomato Make a puree with 1 cup water

Cuisine Indian Prep Time 15 minutes Cook Time 20 minutes Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 2 No. Beetroot chopped to thin and small slices 1 No. Bell Pepper chopped 1 No. White onions chopped 1/2 cup Green Coriander chopped 5 No. Green chilies less if you prefer less spicy 1/2 tsp Salt More or less according to your taste 1/2 tsp Red chili powder 1/2 tsp Turmeric Powder 1/4 tsp Raw Mango Powder Amchur powder 1/4 cup Shredded coconut Fresh or frozen 1/2 tsp Cumin powder Bhuna zeera powder 1/2 tsp Cumin seeds 1/2 tsp Mustard seeds 1 pinch Asafoetida 8 No. curry leaves 1 TBLSP Ginger garlic paste 1 No. Tomato Make a puree with 1 cup water

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Instructions

1. Wash and chop the Beetroot, Bell pepper, Onions, coriander leaves and green chilies.

   
2. Add oil to a pan. Add cumin seeds, mustard seeds and asafoetida. Once the seeds start crackling, add curry leaves.

   
3. Add Onions and cook till they turn transparent. Add Ginger Garlic paste and saute till the raw smell goes away.

   
4. Add the chopped Beetroot and mix well. Add 1/4 cup of water and stir for 5 minutes.

   
5. Add salt, Red chili powder, raw mango powder, cumin powder, turmeric powder.

   
6. Add the chopped Bell pepper and chopped coriander leaves. Cook for 2 minutes.

   
7. Add the shredded coconut.

   
8. Add the chopped green chilies.

   
9. Add the tomato puree and mix well. Cover and cook for 10 minutes on medium flame. Keep stirring every once in a while, so it cooks evenly.

   
10. The curry is ready once its completely dry. Serve with phulkas and daal.

    

Recipe Notes

• You can substitute white onions with yellow or purple ones.
• I add little salt to my dishes. You can always adjust according to your taste.