INGREDIENTS:
- Beetroot - 1 cup (sliced length wise,cut 1inch length pieces)
- Carrot - 1 cup (sliced length wise, cut 1inch length pieces)
- Onion - 1/2 cup(chopped)
- Green Chilli - 3 splited
- Turmeric powder - 1/4 tsp
- Musturd seeds -1/4 tsp
- Salt to taste
- Oil - 1 tbsp
- Curry leaves - 1 stalk
METHOD:
- Heat oil in pan.
- Splutter musturd seeds and add curry leaves
- Add splited green chillies and turmeric powder.
- Now add the chopped onion and saute it well.
- Then add the carrot and beetroot slices.
- Cover and cook on low flame for about 10 minutes stirring in between.
- Add 1/4 cup water if needed.
- Cook with a closed lid until the vegetables are cooked well and turn soft.
- Serve with hot rice.
