Ingredients
• Beetroot -3
• Kadala – 3/4 cup
• Onion -1/2 of 1
• Small onion -10
• Crushed chilli – 1 tbsp
• Or Chilli Powder 11/2 tsp
• Green chilli -2
• Garlic – 3
• Salt-
• Oil -3tbsp
• Curryleaves –
• Turmeric Powder -2 pinch
• Garam Masala -2 pinch
Method
¾ cup of chickpeas should be soaked in water for atleast 6 hours. Cook the kadala with salt, chilly powder and water. On medium flame cook for 5-6 whistles. The kadala should be smashed easily.
Take 3 beetroot which is really pink in colour.
Grate / chop it finely. Add a bit of salt and water and cook it for 5 to 10 mins. Mix well before cooking it.
Take a kadai and add coconut oil. Heat the oil.
Add shallots/onion, 3 pods of crushed garlic, green chilly and curry leaves. Saute well. Add a pinch of salt. When the onion is translucent add a pinch of turmeric, 1 tbsp crushed chilli/ 1 n half tsp of chilli powder. Saute on medium flame.
Add the cooked kadala with the gravy. Lets drain the water on medium heat. Now add the cooked beetroot. If you want you can add little grated coconut. Check the spices and salt. Saute well.
Add a pinch of garam masala and switch off the heat. Sprinkle little oil and curry leaves. Close the dish and serve after 5 mins.
Beetroot kadala stir fry
