Beetroot carrot masiyal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Beetroot - 1
  2. Carrot - 1
  3. Potato - 1
  4. Finely chopped onion - 1
  5. Finely chopped green chili - 2
  6. Cumin seed - 1 teaspoon (tsp.)
  7. Fennel seed - 1 teaspoon (tsp.)
  8. -- For tempering --
    1. Oil - 2 teaspoon (tsp.)
    2. Mustard seed - 1/4 teaspoon (tsp.)
  9. Salt - to taste.

PREPARATION:

  1. Shredded carrot, beetroot. Clean and cut potato into 1 inch cubes.
  2. Boil shredded carrot, beetroot and potato in a pressure cooker (or by pan as much water as needed) by adding 1/4 of water for 2 whistle.
  3. Grind the cooked carrot and beetroot in a blender to a fine paste.
  4. Heat oil in a pan and add mustard seed, cumin seed, fennel seed. When it start to splatter add cut onions and cook until it turns golden brown. Now add the green chili and cook for 2 to 3 minutes.
  5. Now add the potato and cook well. (kind of mashed with large chunks)
  6. Now add the ground carrot, beetroot mixture, salt to taste.
  7. Mix well and cook for 2 to 3 minutes and serve.

NOTES:

  1. Good to go with dosai.



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