Halwai November 12, 2018

Ingredients:

• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Urad Dal
• 1 – onion, finely sliced
• 1 sprig – Curry leaves
• 2 – green chillies, slit lengthwise
• 1/2 inch piece – ginger, finely chopped
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 3/4 tsp – salt
• 2 potatoes, boiled, peeled and mashed
• 1 – beetroot, boiled, peeled and mashed
• 1/2 cup – water

Method:

  1. Heat oil in a deep frying pan. Add mustard seeds to it. When they splutter, add cumin seeds and urad dal to it.
  2. Add finely sliced onions and fry till they are golden in colour.
  3. Add slit green chillies, chopped ginger and curry leaves to it. Saute for 2 – 3 minutes.
  4. Add red chilli powder and turmeric powder to it. Stir it well on low heat for 2 -3 minutes or till the raw smell disappears.
  5. Add boiled, mashed potatoes and beetroot to it. Adjust salt to taste. Add water to it. Mix all the ingredients well.
  6. Cover it with a lid and cook on low heat for 10 – 12 minutes or until the potato-beetroot mixture is well blended with spices and onions. Stir occasionally.
  7. Serve it hot with rotis.
  8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya