This is a very colourful dish and is great for summers. This vegetarian curry is very simple to make, pleasing to the eyes and is a burst of flavours in your mouth!
Medium-sized beetrootsboiled and cubed: 2
Dried red chillies: 2
Ginger paste: ¼ tsp
Mustard seeds: ¼ tsp
Fresh curry leaves: around 20
Unsweetened yogurt: 100 g
Water: ½ cup
Salt: ½ tsp
Sugar powder: ¾ tsp
Oil: 2 tbsp
Mix the sugar powder and water to the yogurt and whisk with a fork, until the mixture is uniform. Set aside.
Add oil to a hot pan. When the oil smokes, add the red chillies and fry on both the sides. Add the mustard seeds. After a few seconds, add the curry leaves and immediately add the boiled and cubed beetroots. Give the contents a quick stir. Add salt and sauté on medium flame for around 5 min. Add the ginger paste and sauté for 2 min. Switch off the gas and add the yogurt mixture. Fold-in the cooked beetroots.
Adjust the seasoning. This curry should taste slightly sweet.