Shorvedar Chukander
This is an amazing dish, when I first saw the recipe I thought, surely not curried beetroot. But having given it a try it has become a firm family favourite.
6 medium sized beetroot
4 tbsp vegetable oil
1 tsp whole jeera (cumin)
1 tsp ground jeera
1 clove garlic chopped
2 large onions coarsely chopped
1 tsp plain flour
1/8 tsp chili powder
15 oz tin tomatoes
1 tsp salt
1/2 pint water
Cook beetroot in pressure cooker, ten minutes from coming to
the boil. Cool and slide skins off. Cut into thin strips.
Cook theonion in the oil with the cumin seeds until the onion is well
browned. Add the chopped garlic ground cumin,
chili and flour. Stir in well and
heat for a further minute. Add the tin of tomatoes, beetroot and salt.
Simmer gently for 30 minutes. As well as eating this hot why not try it
cold with some salad.