Ingredients: 1 Beetroot – peeled and chopped,1 Ginger,2 Green Chillies – slit,1 Cinnamon Stick (Dalchini),1 teaspoon Coriander Powder (Dhania),200 ml Coconut milk,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 sprig Curry leaves – roughly chopped,1 teaspoon Sunflower Oil
Time in minutes: 50 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Beetroot Stew with Coconut Milk Recipe, we will first cook the beetroot. Place the beetroot in the pressure cooker, add the salt, green chillies, turmeric powder, cinnamon stick and 1/4 cup of water. Cover the pressure cooker, place the weight on and cook until you hear two whistles. After two whistles, turn off the heat and allow the pressure to release naturally.The pressure will release itself in a couple of minutes. Once the pressure releases, open the cooker, add the coconut milk, coriander powder and black pepper powder. Check the salt and spice levels and adjust to suit your taste.Turn the heat on in the same cooker, and bring the mixture to a boil. As soon as it comes to a boil turn off the heat and transfer to a serving bowl.The final step is to make the seasoning. Heat a teaspoon of oil in a small tadka pan. Add the mustard seeds and urad dal. Allow it to crackle and roast until the urad dal is lightly browned. At this stage add the curry leaves and give it a stir. Turn off the heat.Pour the seasoning into the Beetroot Stew with Coconut Milk and serve along with Indian Bread