Carrot beetroot kurma

Carrot (large) - 2

Beet Root (large) - 1

Potato (small) - 2

Onions (chopped) - 2
Tomatoes (chopped) - 2
Green Chillies (split length wise) - 2

Ginger – a small piece

Garlic – 2 pieces

Grated coconut – ½ cup
Cloves - 3
Cinnamon Stick – 2 small pieces

Cardamom - 3
Bay Leaves - 1
Cumin Seed Powder - ¼ tsp
Coriander Powder - ½ tsp
Chilli Powder – 1 tsp

Turmeric powder – ½ tsp
Curry leaves – 1 spring
Coriander Leaves – few

Oil – 2 tbsp

1. Cook the carrot, beetroot and potatoes in a pressure cooker and smash it. 

2. Grind the coconut and garlic and make a smooth paste.
3. Heat oil in a pan and add bay leaves, cloves, cardamom and cinnamon stick and sauté for a minute.
4. Add onions, green chillies, ginger and curry leaves and sauté until the onions turn light brown colour.
5. Then add tomato and cook for 2 minutes.

6. Add red chilli powder, cumin seed powder, coriander powder and mix well.

7. Now add smashed vegetables and coconut paste.
8. Allow them to boil.
9. Garnish with chopped coriander leaves.