Shorvedar Chukander (curried beetroot)
Got a big beetroot in your bag this week? Try this recipe from Madhur Jaffrey.
700g raw beetroot
8 tbsp vegetable oil
2 tsp cumin seeds
2 clove garlic, peeled and very finely chopped
200g onions, peeled and coarsely chopped
2 tsp plain flour
1 tsp cayenne pepper
450g tomatoes, peeled and very finely chopped
2 tsp salt
Peel the beetroot and cut them into wedges. A large-sized beetroot, about 10cm in length, should, for example, be cut into 12 wedges.
Put the oil in a medium-sized pan and set over a medium heat. When hot, put in the cumin seeds. Let them sizzle for 5 seconds. Put in the garlic. Stir and fry until the garlic pieces turn golden. Put in the onions. Stir and fry for 2 minutes. Put in the flour and cayenne. Stir and fry for a minute. Now put in the beetroot, the tomatoes, salt and water. Bring to a simmer.
Cover, turn the heat to low and simmer for 30 minutes or until the beetroot are tender. Remove lid, turn up heat to medium, and cook uncovered for about 7 minutes or until the sauce has thickened slightly. This dish may be made ahead of time and reheated.