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Neyveli Gunpowder Beetroot
🇮🇳 Indian Vegetarian

Neyveli Gunpowder Beetroot

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Neyveli cooking — Neyveli Gunpowder Beetroot brings a gunpowder touch with a classic sambar finish. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

  • Garam Masala1/2 tsp
  • Saltto taste
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Beetroot250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

Chef's tip

Toast whole spices until fragrant before grinding.

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