Beetroot Curry

Beetroot Curry

Ingredients : 

Beetroot - Medium sized : 3 Nos
Garlic cloves : 7-8 Nos 
Mustard seeds  - 2 spoons
Coriander seeds : 2-3 spoons
Chilli Byadagi - According to your taste
Grated Coconut - 3 spoons
Sprouted Beans ( Chickpea /horse gram / black eyed bean) - 1/2 Cups (Optional)
Tomato - 1 Nos (Medium size) 
urad dal - 1 spoon
salt : According to taste
Cooking oil - 2 spoons
Curry leaves 

Method: 

• Chop beetroot and tomato into small pieces.
• Pressure cook chopped beetroot, tomato & sprouted beans.
• Grind garlic cloves, mustard seeds,coriander seeds,chilli byadagi, grated coconut till smooth paste with little water.
• In a tawa heat oil(of your choice), add mustard seeds, urad dal till urad dal turns to brown , add curry leaves &  Mustard-coriander-chilli-coconut paste. Saute till raw aroma goes off. 
• Add cooked beetroot,tomato & sprouts & add salt, saute.
• Serve hot with rice / chapati.

Note : Heat further if you want to have dry curry.