Beet curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ghee |
| 1 | pinch | Cumin seeds |
| 1 | each | Bay leaf |
| 2½ | tablespoon | Spiced onion |
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Garam masala |
| 1 | medium | Potato, diced |
| ½ | cup | Green peas |
| 15 | ounces | Beets, cooked & diced |
| ½ | teaspoon | Salt |
Directions
Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam masala for 1 minute. Add potato, peas & beets & cook gently for 2 minutes. Add salt & a little water. Cook gently until the potato is tender. Serve over rice.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-18-95
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