Mehar
Natural Healing Explorer
11:02 AM | 20-12-2019
To facilitate faster cooking, you could add some 1/2 cup water to the beetroot.
You can also cover and cook the beetroot.
3 Medium Size Beetroots (finely chopped or grated)
1/3 Cup grated fresh coconut
1 tsp mustard seeds
1/2 tsp cumin
1 medium onion (finely chopped)
10-12 curry leaves
1-2 whole red chilles.
1 green chilli finely chopped
3/4 tsp ginger finely chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cold-pressed sunflower oil/mustard oil.
Salt as required
Whole spices powder
1 cardamom
2 peppercorn
1/2 inch cinnamon
1 clove
( make powder of all these or you can use 1/4 tsp garam masala )
Heat the oil in a kadai.
Add the mustard seeds. When they pop, add cumin seeds.
The cumin seeds will start to sizzle now. Add chopped onion.
Fry the onion on a medium flame for 2 min.
Add curry leaves.
Lower the flame and add all the dry masala powder including the crushed and powdered whole garam masala( Don’t burn the masala)
Add beetroot and add salt as required.
Cook the beetroot without the lid and stir occasionally. If beetroot is grated, they will cook faster.
This takes approx 10-12 min for grated beetroot.
You can also keep the beetroot slightly crunchy if you prefer.
When beetroot is cooked, add the grated coconut and cook for a few minutes. Now switch off the flame.
Now Beetroot Thoran is ready. Serve with rice, chapatis or parathas.
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