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Beet Stir Fry | Beetroot & Peanuts

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Ingredients

Adjust Servings:
TABLE 1 (For making peanut masala)
¼ cup Peanuts, roasted
½ tsp Fennel seeds
3 tbsp Shredded coconut
2 count Dry red chilies
½ tsp Oil
TABLE 2 (Other ingredients)
2 cups/500 gms (About 2 beets) Beetroot, finely chopped
1 tsp Mustard seeds
½ tsp Urad dal/black gram
1 tsp Chana dal/split chickpeas
1 strand Curry leaves
¼ cup Chopped onions
1 tsp Salt
1 tbsp Oil

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Beet Stir Fry | Beetroot & Peanuts

Features:
  • Lunch
Cuisine:

Beetroot With Peanut Stir Fry

  • 25 mins
  • Serves 5
  • Easy

Ingredients

  • TABLE 2 (Other ingredients)

Directions

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Steps

1
Done

For making peanut masala coarse powder, heat ½ tsp of oil in a pan. Add the TABLE 1 (fennel seeds, peanuts, shredded coconut, dry red chilies)ingredients and roast until it turns golden brown and releases nice aroma.

2
Done

Add the roasted TABLE 1 ingredients in a mixie blender. Pulse it once to make a coarse chunky powder and set aside.

3
Done

Heat a tbsp of oil in a pan. Once it’s hot, add in the mustard seeds, urad dal/black gram, chana dal/split chickpeas and curry leaves to it. Let it crackle.

4
Done

Now add the chopped onions to it and fry for 2 minutes.

5
Done

On the top of it, peel the skin,clean and add the chopped beetroot, salt and saute for about 5 minutes.

6
Done

Add ¼ cup of water to it. Cook and cover with a lid for about 5 minutes until it becomes soft and cooked completely.

7
Done

Once it’s cooked well. Add and garnish with the peanut coarse powder and mix well. Saute well for about 2 minutes.

8
Done

Switch off the stove and serve hot with rice, sambar, rasam etc.

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