About this recipe:This is one of my favourite ways to eat beetroot. The colour is so vibrant. The sweetness of the beetroot works great with potatoes and the spices. This is an Andhra style dry koora, so eat with rice and ghee.
4 large red beetroots - trimmed, peeled and cut into cubes
3 potatoes, peeled and cut into small cubes
2 tablespoons vegetable oil
1/2 teaspoon skinned split black lentils (urad dal)
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
2 dried red chillies, broken into pieces
1 pinch asafoetida powder
6 fresh curry leaves
1/2 teaspoon ground red pepper
4 tablespoons desiccated coconut
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Method Prep:10min › Cook:30min › Ready in:40min
Place the beetroot and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
Heat the oil in a large frying pan over medium-high heat. Cook the lentils, mustard seed, cumin seed and red chillies in the hot oil until the seeds begin to sputter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.
Drain the beetroot and potatoes and add to the pan. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beetroot are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately.