Thursday, 20 November 2014


This is a quick and best combination to chappathies, parottas and pooris.


Beetroot one finely grated one cup
Bellari onion finely chopped one cup
Green chillies one or two as per your choice
Curry leaves finely chopped
Ginger finely grated one tablespoon
Tomato finely chopped one cup
Garlic four pulses finely grated
Cloves two or three
fennel seeds one teaspoon
Mustard seeds one teaspoon
Cooking oil one tablespoon,
Aginomotto one pinch
Salt as u needed
Cornflour paste one tablespoon
Coriander leaves one cup finely chopped
Turmeric powder one teaspoon
Shakthi chicken masala powder two teaspoon full

Step by Step Procedure:

Heat cooking oil in a pan.
Add mustard seeds and allow it to splutter
Add fennel seeds to fry
Then Onions , Chillies, curry leaves. Saute well.
Add ginger and garlic grates. Allow to fry for a while.
Add Turmeric and shakthi chicken masala powder.
Add beetroot grates and tomato pieces together.
Saute well.
Add one cup of water and salt needed
Allow to cook for five minutes.
Add Aginomotto
Wait for  one minute.
Add cornflour paste.
Mix well and remove from the flame.
Mix well.
Add Coriander leaves.

The gravy becomes thick and tanslucent and rich aroma of masala will be emanated.

This is a very tasty side dish to Wheat Parottas, chappathis and pooris.

Try and let me know your comments.

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...