BEETROOT CURRY-Beetroot gojju

Beetroot is a good source of iron and folate(naturally occurring folic acid). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia. I usually prepare beetroot fry. I had 2 beetroots at home was thinking of trying something different. My mother gave the idea of making beetroot curry and shared the recipe. I tried it and came out good. This curry goes well with chapati, hot rice and dosa too.

Ingredients:
2 beetroots(finely chopped)
1/4 tsp mustard seeds
few curry leaves
1/4 tsp urad dal
1/4 tsp channa dal
1 red chilli
pinch of Hing
salt
oil

Ingredients for grinding:
1/4 onion( roughly chopped)
2 garlic cloves
2 tbsp coriander seeds
1/2 tbsp cumin seeds
2 red chillies
small marble size tamarind
1/2 cup freshly grated coconut

Method:
1. In a pressure cooker add the chopped beetroot, 2 cups of water, little salt and pressure cook for 3 whistles.
2. In a pan add oil, coriander seeds, cumin seeds, red chillies and fry until you get nice aroma and coriander and cumin seeds turn light brown. Transfer it into the blender. In the same pan fry onion and garlic until the onions and garlic turns light brown. Add Tamarind. Transfer it to a blender and grind everything along with coconut. 
3. Add this ground mixture to the cooked beetroot. Do not discard the water used for cooking beetroot. Bring it to a boil over a medium flame. Adjust salt according to taste. 
4. In a small pan add oil, mustard seeds, urad and channa dal, curry leaves and red chilli. Once the mustard seeds splutter add hing and switch off the flame.

                        
Serve hot and enjoy with chapati or dosas!!!!