June 08, 2017

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.