August 05, 2015

Spicy Beetroot Lobia Sabzi (Beetroot Karamani Curry)

Are your kids hating Beetroot because of it's colour or it's sweetness? Here is an interesting and delicious way to cook Karamani (Cowpeas/Lobia) and beetroot together with freshly ground spices. This healthy and nutritious Beetroot when paired with Cowpeas makes everyone to love this vegetable. A curry that serves as side dish to rice or any Indian bread and ideal to pack in lunch box also....



CLICK HERE TO SEE MORE SPICY VEGETABLE STIR FRY RECIPES IDEAL FOR RICE, ROTI AND LUNCH BOX



Pre time: 15 mins and soaking time
Cooking time: 15 mins
Serves: 4


Ingredients for making Beetroot and Cow Peas Spicy Curry (Beetroot Karamani Curry):

Beetroot 1/2 kg
Cow peas/Karamani/Lobia: 100gms (Overnight soaked)
Green chillies finely chopped from 4 green chillies
Saunf (Fennel seeds) 1/2 tea spoon
Mustard seeds 1/2 tea spoon
Urad dal and chana dal 1 tea spoon each
Salt
Oil 2 tea spoon


Grind the following to coarse dry mix without adding water:

Coconut 2 tb spoons
Cumin seeds 1/2 tea spoon
Shallots (Baby onions) 4
Ginger a small piece of 1/2 inch






How to make Beetroot and Cow peas Spicy Curry (Beetroot Karamani Curry):


Pressure cook or boil to soft the chopped beetroot and cow pea with required salt and keep aside.
Heat a pan with oil. Add mustard seeds, urad dal, chana dal, green chillies and fennel seeds and fry till they become brown.
Add the boiled beet root and cowpeas.























Keep them frying till the water dries out if any.
Now add the coconut mix and stir well.
Check out for salt and hotness.
If you feel the hotness of green chillies are not enough add some red chilli powder and mix well.
Garnish with curry leaves.




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