Halwai February 25, 2018

Ingredients:

• 1 – Beetroot cut into medium size pieces
• 200 g – Green peas
• 2 – onions, chopped finely
• 2 – medium Tomatoes chopped
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 3 tbsp – Coconut paste
• 1/2 tsp – Garam Masala
• Salt to taste
• 2 tsp – chopped, Coriander leaves
• 2 tsp – chopped, Mint leaves
• 2 tbsp – oil
• 2 tsp – chilli powder
• 2 tbsp – curd.

Method:

  1. Heat oil in a pan and fry the onions till golden brown.
  2. Add the ginger and garlic paste and fry for about 3 minutes on low heat.
  3. Add the chilli powder, garam masala, coriander powder, coconut paste, turmeric powder, and tomatoes and keep frying till the tomatoes are reduced to pulp.
  4. Now add the beetroot, peas and curd and mix well.
  5. Add salt to taste and 2 cups of water, mint and coriander leaves and simmer till the beet root and peas are cooked and gravy is thick.
  6. Serve hot.
  7. Recipe Courtesy: Anglo-Indian Recipe

Recipe courtesy of Bridget White