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🇮🇳 Indian Vegetarian

Mangaluru Hyderabadi Beetroot

🇮🇳 Indian

Hyderabadi beetroot curry with yogurt, mint and green chili: beetroot cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 39 minutes.

Prep 11 min Cook 28 min Serves 3 Easy

Ingredients

  • Yogurt1/4 cup
  • Onion2 medium, finely chopped
  • Tomato2 medium, chopped
  • Garlic4 cloves, minced
  • Ginger1 tbsp, grated
  • Green Chili2
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Beetroot250 g, chopped

Optional extras

  • Mint Leaves2 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2, juiced

Instructions

  1. 1

    Prepare the beetroot and chop the onion, tomato and aromatics.

  2. 2

    Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.

  3. 3

    Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.

  4. 4

    Add the beetroot and a splash of water, cover and cook until tender, stirring occasionally.

  5. 5

    Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.

Chef's tip

Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.

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Video: Beetroot Fry Recipe | Beetroot Fry Sabzi | Beetroot Curry | Beetroot Palya | Side Dish For Chapati · on YouTube