Beetroot kurma
Ingredients
For Grinding:
- ½ cup coconut (shredded)
- 3 green chilly
- 10 cashews / 4 tsp roasted gram
- 1 tsp fennel seeds
- 1 tsp poppy seeds
- water little bit to grind
To cook:
- 2 tbsp oil
- 1 star anise
- 3 cloves
- 3 cardamom
- 1 kapok bud(Marathi mokku)
- 1 bay leaf
- few curry leaves
- 1 onion (chopped)
- 1 tbsp ginger garlic paste / crushed
- 250 gm beetroot
- ¼ tsp turmeric powder
- 1 cup water
- Coriander leaves for garnish
- salt to taste
Instructions
For grinding:
- In a blender jar, add, coconut, green chilly, cashews/roasted gram, fennel seeds, poppy seeds. Add a little bit of water
- blend into a fine paste and keep aside
To cook:
- Firstly, Heat the oil in a pressure cooker, add all the spices(bay leaf, cloves, cinnamon, kapok bud, cardamom, star anise, and curry leaves
- Add chopped onion and ginger-garlic, Saute it till turns into translucent
- Now add in chopped beetroot and mix well
- Put turmeric powder and salt
- Pour a cup of water, cover the lid, pressure cook for 2 whistles
- After pressure released, open the lid, Add the ground paste, and mix well
- Bring into a boil and turn off the flame
- Finally, garnish with coriander leaves.