Beetroot poriyal recipe

INGREDIENTS:

1. Beetroot - 1/4 kilogram
2. Onion - 1
3. Split bengal gram - 2 teaspoon (tsp.)
4. Mustard seed - 1 teaspoon (tsp.)
5. Curry leaves - 8
6. -- To be crushed into coarse powder --
   1. Sesame seed - 4 teaspoon (tsp.)
   2. Dry chili - 5
   3. Cumin seed - 1 teaspoon (tsp.)
   4. Garlic - 6 cloves
7. Oil - 3 teaspoon (tsp.)
8. Salt - as needed.

PREPARATION:

1. Roast dry chili in oil. Crush roasted dry chili, sesame seeds, cumin seeds garlic and crushed into a coarse powder.
2. Chop beetroot into  small cubes.
3. Chop onion into  small pieces.
4. Heat oil in a pan. Add mustard seeds once they stop splattering add chopped onion, curry leaves and sauté until onion turns translucent (golden brown).
5. Now add the beetroot, little water. Place lid and cook the beetroot. NOTE: time to time stir or add water if needed so the beetroot does not get burnt.
6. Once the beetroot is cooked add salt, crushed ingredients mix well. Cook for couple of minutes and serve.

NOTES:

1. You can do the same with carrot, potato.
2. Goes well with sambar rice, yogurt rice.