Spicy, sweet and coconut-ty, this dish is among my favorite combos using the "poriyal" style; a popular Tamil Nadu / Kerala way to stirfry vegetables. The other frequent combo in our household being cabbage and carrot.
Ingredients:
1 beetroot - grated
1 carrot - grated
1 onion - sliced thinly
2 tablespoons shredded coconut
1 green chilli - cut thinly
2 dried red chillies
1 sprig curry leaves
1/2 teaspoon grated ginger
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
Salt to taste
Method:
1. Heat 2 tablespoons coconut oil. Temper mustard seeds, cumin, curry leaves, ginger, dried chillies, green chilli.
2. Add in onions and saute until brown. Add in coconut and turmeric, stir well.
3. Add in beetroot. Mix well and cover pan for it to cook (note: beetroot tends to need a bit more time to cook than carrot, so don't add them at the same moment).
4. Once beetroot is almost cooked and barely any liquid is visible, add in carrot on the top layer. Without stirring, cover again for carrot to cook few minutes. This way, the beetroot red doesn't stain the carrots too much.
5. Turn off heat, leave pan on hot stove and stir together the beetroot and carrot. The texture should be quite dry.
6. Serve.
No comments:
Post a Comment