Beetroot Karamani Curry (Spicy Beet fry with Cowpea)

Beetroot Karamani Curry 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....

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

Ingredients for making Beetroot Karamani Curry (Spicy Beet fry with Cowpea)

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 Karamani Curry (Spicy Beet fry with Cowpea)?

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.