INGREDIENTS
Beetroot Sabzi
Servings - 2 - 3
INGREDIENTS

Tomato - 100 grams
Green chili - 1 teaspoon
Water - 800 milliliters
Salt - 1/4 teaspoon
Beetroot - 300 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 8 - 10
Onions - 100 grams
Ginger garlic paste - 1 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 200 milliliters
Coconut powder - 20 grams
Coriander - 1 teaspoon
PREPARATION
1. In a blender, add 100 grams tomato, 1 teaspoon green chili and blend it into a puree. Keep aside.
2. Take a skillet, add 800 milliliters water, 1/4 teaspoon salt and mix it well.
3. Add 300 grams beetroot and mix it well.
4. Bring it to a boil.
5. Boil for 10 - 12 minutes on medium heat.
6. Remove it from heat and drain the beetroot. Keep aside.
7. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin and stir well.
8. Add 1/4 teaspoon asafoetida, 8 - 10 curry leaves and stir for 1 - 2 minutes.
9. Then, add 100 grams onions and fry till translucent.
10. Add 1 teaspoon ginger garlic paste and stir well.
11. Now, add blended tomato puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.
14. Then, add the boiled beetroot and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add 200 milliliters water and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 20 grams coconut powder and mix it well.
20. Again cover it with lid and cook for about 3 - 5 minutes on medium heat.
21. Add 1 teaspoon coriander and mix it well.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.