Ingredients:
- 1 Large Beetroot ( chopped into small cubes)
- 1 Large Bell Pepper( chopped into small cubes)
- 1 Medium Size Onion( finely chopped)
- 1/2 Cup Chickpeas (soaked and cooked with a tsp of salt)
- 1/2 Cup Grated Coconut (desiccated coconut can be used)
- 1 Tsp Mustard
- 1/2 Tsp Split Black Gram dal
- 1/2 Tsp Split Chick peas
- 1 Dry Red Chilly
- 2 Tbsp Coriander leafs ( finely chopped)
- 6-8 Curry leafs
- 3-4 Green Chillies
- 1 Pinch of Asafoetida
- 1/2 Cup Water
- 1 Tsp Salt
- 3 Tbsp Vegetable Oil
Preparation:
Heat a wok add 1/2 tsp oil and saut� bell pepper and reserve in a bowl. then add 2 1/2 tsp oil in the same wok and temper with mustard seeds allow to splutter then add black gram dal and split chickpeadal fry for a sec add asafoetida and dry red chilly fry for a sec then add curry leafs and onions fry add the greenchillies fry till the onions goes transparent add the chopped beets and fry add the cooked chickpeas and fry add salt and 1/2 cup water cover and allow the beets to cook. add the saut� bell peppers fry for 2 more minutes check for salt and allow the water to dry out completely on a medium flame. Garnish with coriander and coconut and fry for sec and allow the coconut to incorporate....serve hot with rice or roti and enjoy....:)
I've also done a detail recipe video demo do look into try out my recipe and enjoy...:)