Dudda Paysu ( Milk Kheer )

Milk Kheer is called Dudda Paysu in Konkani. Dudha Paysu is a sweet dish made with Kerala Red Rice, Milk and Sugar, adding Cardamom, fried Cashewnuts and Raisins.

The following ingredients are needed to prepare Dudda Paysu

Ingredients:-

Kerala Red Rice  -1cup [Matta Rice]
Milk.                   -1litre
Water.                  -2cup
Sugar.                  -1 and 1/2 cup
Cardamom pods. - 4
Cashew nuts.       -12
Raisins.                -12
Ghee.                   -1tsp

Instructions:-

Wash Kerala Red Rice / Matta Rice in water 2 / 3 times and pressure cook adding 2 cup of water for 4 whistles and keep aside.

Peel the Cardamom and crush the pods. Keep aside.

Heat 1tsp Ghee in a pan and fry the Cashewnuts till golden colour and keep aside. In the same pan add Raisins and fry in Ghee and keep aside.

Method:-

In a wide bottom pan boil 1litre milk.

Add the cooked Red rice and stir well.

Keep on stirring till the mixture becomes thick and creamy in colour.

Add Sugar and mix well. Boil and stir the mixture for 10 minutes till the sugar dissolves on low flame.

Now add crushed Cardamom powder and mix well.

Add fried Cashewnuts and fried Raisins. Mix well for 2 minutes and switch of the flame.

A tasty and sweet Dudda Paysu/ Milk Kheer is ready to serve.

Nimbya Solla Nonche / Lemon Peels Pickle.

Nimbya Solla Nonche is a very tasty and mouth watering Konkani style Lemon Peels Pickle made with Lemon skins after squeezing out all its juice.This lip smacking  Lemon Peels Pickle will last for longer period.

The following ingredients are needed to prepare Nimbya Solla Nonche / Lemon Peels Pickle.

Ingredients:-

Lemon rinds.          -30
Salt.                        - as required.
Red chilly powder. -2tbsp
Hing powder.          -2 tsp
Gingely Oil.            -2 tbsp +1tbsp

Instructions:-

1. After fully squeezing out the Lemon for juice don't throw away the Lemon rinds.

2. Collect the Lemon rinds (peels).Remove the seeds and fill little Salt inside each Lemon rind and keep them in a glass bottle .

3. After 1or 2 months the colour of the lemon rinds become brown and very soft.

4. Keep aside the salted soft Lemon rinds on a plate.

Salted soft Lemon rinds

Method:-

1. Heat 2tbsp Gingely oil in a  wide bottom pan on low flame and add the soft lemon rinds from the plate.

2. Add little Salt and mix with the soft Lemon rinds in the hot oil.Saute well for 2 minutes on medium low flame.

3.Then lower the flame and add Red Chilly powder and mix well.Keep on stirring continuously for 2 minutes.

4. When all the lemon rinds are nicely coated with the Red chilly powder, add 1tsp Hing powder and mix again for a minute and switch off the flame. 

5. Add 1tbsp Gingely oil over the Pickle in the pan and mix well.

6. A lip smacking Nimbya Solla Nonche / Lemon Peels Pickle is ready to taste.

7. When cooled store the Pickle in a clean and sun dried glass bottle and will last for longer period.

8. Always use clean and dry spoon to scoop out the Pickle from the bottle for better shelf life.

Sol Kadhi / Kokum Kadhi.

Kokum is called Birinda Sol in Konkani. Solkadhi / Kokum Kadhi also known as Birinda Sol Kadhi is a very delicious, refreshing and cooling drink made with Kokum adding Coconut milk and seasoned with Mustard, Curry leaves and other Spices in Coconut oil.Sol Kadhi / Kokum Kadhi is good for digestion.

Kokum is a tiny fruit which is red in colour and become deep purple when it ripens. Kokum fruit is halved, sun dried and sold in the market as a dried rind. Dried Kokum rind tastes sweet and sour and used as a souring agent in Konkani food recipes.

Kokum (Birinda sol / Aamsol in Konkani) is totally different from Kudampuli (Darmbya sol in Konkani). Kudampuli is also a fruit, dried and used as a souring agent in Konkani food recipes.

The following ingredients are needed to prepare Sol Kadhi / Kokum Kadhi.

Ingredients:-

Birinda Sol (Kokum).-15 small pieces.
Coconut Milk.            -1 cup
Salt.                            - to taste
Sugar.                         - a pinch

For Seasoning:-

Coconut oil.        -1tsp
Mustard seeds.    -1/2tsp
Cumin seeds.       -1/2tsp
Dry Red chillies.  -2
Curry leaves.        -1spring

Hing powder.        -1/2tsp

Instructions:-

1. Take 15 Kokum Pieces.

2. Rinse the Kokum pieces in water. Soak the Kokum pieces in water overnight. 

3. Then squeeze the soaked Kokum pieces and extract the pulp completely. Filter the the extract with a strainer adding required water. Discard the Kokum residue from the strainer. Pour the filtered Kokum extract in a a mixing bowl and keep aside.

4. Grind the grated Coconut adding water and extract the thick and thin Coconut milk and keep aside.

Method:-

1. Pour the Coconut milk in the mixing bowl and mix with the Kokum extract.

2. Add little Water and requird Salt and mix well.

3. Heat oil in a pan on low flame and splutter Mustard seeds and Cumin seeds and saute well.Add broken dry Red chilly pieces and Curry leaves and fry in oil.Add Hing powder and saute well. Switch of the flame.

4. Pour the above seasoning into the Kadhi in the mixing bowl.

5. Garnish Kokum Kadhi with finely chopped Coriander leaves.

6. A very tasty Solkadhi / Birinda Sol Kadhi / Kokum Kadhi is ready to serve.

7. Left over Sol Kadhi / Kokum Kadhi can be stored in the Refrigerator.

Mangalore Cucumber Sukke.

Mangalore Cucumber (Field Marrow) is called Mogem / Magge in Konkani. Mangalore Cucumber is also known as Madras Cucumber. Mangalore Cucumber Sukke is a Konkani style dry side dish goes well with Rice, Chapati, Phulkas, Bread, Roti etc.

The following ingredients are needed to prepare Mangalore Cucumber Sukke.

Ingredients:-

Mangalore Cucumber. -1 medium size
Salt.                              -to taste.

For Grinding the Coconut Masala mixture:-

Grated Coconut.     -1cup
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Cumin seeds.          -1/2tsp

For Seasoning:-

Coconut oil.        -2tsp
Urad dal.             -1tsp
Mustard seeds.    -1/2tsp
Dry Red chillies. -2 broken into halves
Curry leaves.       -1spring

Instructions:-

1.Take a medium size Mangalore Cucumber.

Mangalore Cucumber

2. Wash and chop the Mangalore Cucumber into lengthwise halves. Remove the seeds and chop into small pieces with skin and keep aside.

3. Grind grated Coconut along with Cumin seeds, Red chilly powder and Turmeric powder to a coarse mixture without adding water and keep aside.

Method:-

1. Heat Coconut oil in a kadai on low flame and roast Urad dal and saute well.Splutter Mustard seeds and saute well. Add broken dry Red chillies and Curry leaves. Saute well and fry in oil for a second.

2. Add the chopped Mangalore Cucumber pieces and saute well.

3. Add required Salt and sprinkle little water and mix well.Cover and cook the Mangalore Cucumber pieces till soft on low flame.

4. Add the coarsely ground Coconut masala mixture into the kadai.

5. Mix the coarsely ground Coconut masala mixture with the cooked Cucumber pieces till the water evaporates. Switch off the flame.

6. Transfer the Mangalore Cucumber Sukke to a serving plate.

A tasty Mangalore Cucumber Sukke is ready to serve as a side dish with Rice, Chapati, Phulkas, Bread, Roti etc.

Carrot Chutney

Carrot Chutney is a healthy and very tasty side dish goes well with Idli, Dosa, Rice etc. 

The following ingredients are needed to prepare Carrot Chutney.

Ingredients:-

Carrot.                    -1big
Dry Red chillies.     -3
Urad dal.                 -1/2tsp
Grated Coconut.     -1cup
Roasted Chana Dal.-1tsp (Pottukadala)
Mustard seeds.        -1/2tsp
Cumin seeds.           -1/2tsp
Tamarind.                  - a gooseberry size
Garlic.                        -3 cloves
Cooking oil.                - 3tsp
Salt.                            -to taste


Instructions:-

Peel the skin of the Carrot and wash well. Grate the Carrot into very thin pieces and keep aside.


Method:-

1. Heat oil in a pan on low flame and add Urad dal and saute well.

2. When Urad dal starts to change the colour splutter Mustard seeds and Cumin seeds and saute well.

3. Add dry Red chillies and roast well.

4. Add Roasted Chana dal (Pottukadala) and saute well.

5. Add grated Carrot and required Salt and mix well.Saute well for 2 minutes on low flame without adding water.

6. Add grated Coconut and roast it for 3 minutes and switch off the flame.

7. Grind all the above ingredients along with Tamarind and Garlic to a smooth paste adding very little water.

8. Transfer the ground Chutney to a serving bowl.

A healthy and very tasty Carrot Chutney is ready to serve with Dosa, Idli, Rice etc.

Mixed Flour Methi Chapati (Methi Roti).

Mixed Flour Methi Chapati is a tawa roasted Methi leaves Roti. Methi Rotis are made from the dough of Wheat flour, Rice flour, Besan flour and combine with finely chopped fresh Fenugreek leaves, Green chilly, Ginger Garlic paste, Ajwain, Sesame seeds, grated Jaggery, Curd and other Spice powders. Mixed Flour Methi Chapati (Methi Roti) is served hot with Curd or Onion pickle as a breakfast.

The following ingredients are needed to prepare Mixed Flour Methi Chapati / Methi Roti.

Ingredients:-

Fenugreek Leaves.     -1cup
Wheat flour.               -2cup
Chickpea flour.          -1/4 cup (Besan flour)
Rice flour.                  -2tsp
Green chilly.              -1
Red chilly powder.    -1tsp
Turmeric powder.      -1/4tsp
Hing powder.             -1/4tsp
White Sesame seeds. -1tsp
Ginger paste.              -1tsp
Garlic paste.               -1tsp
Ajwain.                      -1tsp
Jaggery.                      -1tsp grated
Salt.                            -1tsp
Ghee.                          -2tsp
Curd.                          -1/4 cup 

Instructions:-

1. Seperate the fresh Fenugreek leaves [Methi leaves] from its stems.Wash,clean and finely chop the Fenugreek leaves (Methi leaves) and keep aside.

2. Wash and finely chop Green chilly and keep aside

3. Grate the Jaggery and keep aside.

Method:-

1. In a wide mixing bowl combine together Wheat flour, Chickpea flour, Rice flower, one finely chopped Green chilly, Red chilly powder, Turmeric powder, Hing powder, white Sesame seeds, Ajwain, Ginger paste, Garlic paste, finely chopped Methi leaves, Salt, grated Jaggery and 2tsp of Ghee. Make a soft dough using 1/4 cup  of Curd. Knead the dough to make it soft. Rest it for 20 minutes.

2. Divide the dough into equal portions.Roll out each portion into Rotis using wheat flour for dipping and rolling.

3. Heat a non-stick tava and roast each rotis using a little Ghee / Oil till golden brown on both sides,.

A tasty Mixed flour Methi Chapati (Methi Roti) is ready to serve hot with Curd or Onion pickle.

Green Apple Raita.

Green Apple is an excellent source of Vitamin C and good for health.Green Apple Raita is a Konkani style spicy, salty, sour and sweet apple fruit sassam and can be served as a side dish with the meal and it can be served with chapati, puri, pulao, jeera rice or can be eaten as such.

The following ingredients are needed to prepare Green Apple Raita.

Ingredients:-

Green Apple. -3
Green chilly. -1
Raisins.         -20
Yogurt.          -1cup
Sugar.            -1tsp
Salt.               -to taste

For Seasoning:-

Oil.                  -1 tsp
Mustard seeds. -1/2tsp
Curry leaves.    -1spring

Instructions:-

Wash and peel the skin of green Apples and chop into to small pieces and keep aside.

Wash and chop Green chillies into thin round pieces and keep aside.

Whisk the Yogurt and keep aside.

Method:-

In a mixing bowl add the thinly chopped Green chilly round pieces.

Add little Salt and mix with the Green chilly round pieces.

Add chopped green Apple pieces and mix well.

Add the whisked Yogurt and mix well.

Add 1tsp Sugar and Raisins and mix with the chopped green Apple pieces.

Heat oil in a pan for seasoning. Splutter Mustard seeds and add Curry leaves and fry well. Switch off the flame.

Add the above seasoning into the green Apple Raita in the mixing bowl and mix well.

A tasty and healthy Green Apple Raita is ready to serve as a side dish with the meal and it can be served with chapati, Puri, pulao, jeera rice or can be eaten as such.

Tomato Gojju

Tomato Gojju is a very tasty, spicy, sour and sweet side dish goes well with Chapathi, Phulkas, Rotis, Plain bread etc.

The following ingredients are needed to prepare Tomato Gojju.

Ingredients:-

Tomato.                 -3
Red chilly powder.-1tsp
Turmeric powder. -1/2tsp
Jaggery.               -3tbsp
Salt.                     -to taste


For Seasoning:-

Oil.                     -2tsp
Mustard seeds. -1/2tsp
Cumin seeds.   -1/2tsp
Methi seeds.     -1/4tsp
Hing powder.    -1/2tsp
Curry leaves.    -1spring 

Instructions:-

Wash and chop Tomatoes into very small pieces and keep aside.

Grate the Jaggery and keep aside.

Method:-

In a vessel boil the chopped Tomato pieces adding required Salt and 1/2 cup of water till the Tomato pieces become soft on low flame.

Add Turmeric Powder and Red chilly powder and saute well.

Add grated Jaggery and mix well till it melts and switch off the flame.

Heat oil in a pan for seasoning and splutter Mustard seeds, Cumin seeds and Methi seeds. Saute well.

Add Curry leaves and Hing powder and saute well. Switch off the flame.

Pour the above seasoning into the gojju in the pan.

Transfer the Tomato Gojju to a serving bowl

A tasty and delicious Tomato Gojju is ready to serve with Chapathi , Phulkas, Rotis, plain bread etc.

Banana Flower Cutlet (Bondi Phool Cutlet)

Banana flower is called Bondi phool in Konkani.Banana flower cutlet is a delicious tea time snack.

The following ingredients are needed to prepare Banana Flower Cutlet / Bondi Phoola Cutlet.

Ingredients:-

1.Banana Flowers.          -1cup chopped
2 Potato.                          - 3 (boiled)
3. Cabbage.                     -1cup chopped
4. Onion.                          -1cup choped
5. Green chilly.                 -1tsp chopped
6. Red chilly powder.        -1/2tsp
7. Turmeric powder.          -1/4tsp
8. Fennel seeds.               -1tsp
9 Garam Masala powder. -1/2tsp
10.Roasted gram.             -1cup (powdered)
11. Salt.                             - to taste
12. Coriander leaves.        -few
13. Mint leaves.                 - few
14. Maida [Plain flour].       -1cup
15. Water.                           -as required to make thin Maida batter.                           
16. Bread crumbs               -1cup
17. Oil for frying                  -2 cup

Instructions:-

1. Each Banana floret has a plastic like stamen with a black and hard stigma at the end.Remove th stamen from each Banana flower.Finely chop Banana flowers and keep them in water to prevent from blackening.Drain water and keep aside the chopped Banana flower.

2. Wash and boil the Potatoes with skin and peel the skin. Mash the boiled Potato without lumps and keep aside

3. Wash and finely chop Cabbage and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Wash and finely chop Green Chillies and keep aside.

6. Wash and fiinely chop Coriander leaves and Mint leaves and keep aside.

7. Powder the Roasted gram [Pottukadala] and keep aside.


Method:-

1. In a bowl add all the above ingredients from 1 to 13 and mix well using your hands. Make balls out of the Cutlet mixture and shape it into oval shaped Cutlets.

2. In a mixing bowl mix Maida [Plain flour] with little Salt and add required water to make a thin Maida batter without any lumps

3. Dip the oval shaped Cutlet balls into thin Maida batter and then coat it with bread crumbs.

4. Heat Oil in a  deep frying pan and add the Cutlet balls into the hot oil and deep fry on medium flame till dark golden brown.

5. Transfer  the Banana Flower Cutlets to a serving plate.

A tasty and delicious Banana Flower Cutlet is ready to serve hot with Tomato Ketchupe as a tea time snack..

Rava Puttu / Semolina Puttu Recipe With Step By Step Method.

Rava Puttu is a steamed semolina cake steam cooked in a special cylindrical shape mould called Puttu maker (Puttu mould). Rava Puttu / Semolina Puttu is served as a breakfast with Kerala Kadala Curry (Chickpea Lentil Curry) or with ripe Banana and Sugar.

The following ingredients are needed to prepare Rava Puttu / Semolina Puttu.

Rava (Semolina). -2 cup
Salt.                     - to taste.
Grated Coconut.  -1/2cup
Water.                  -3/4cup or as required

Instructions:-

Heat a pan and dry roast Rava /Semolina on low flame till nice aroma comes and saute well. Remove the roasted Rava / Semolina from flame.

Method:-

1. In a mixing bowl add the roasted Rava,little Salt and grated Coconut.

 2. Sprinkle water little by little and mix the Rava with Salt and grated Coconut using your hands.Do not add all the water at once.The Puttu mixture should be crumbly and moist.

3. The Rava Puttu mixture should be a bread crumb consistency and not form a dough.Keep aside the Rava Puttu mixture.

4.Take a cylindrical shape Puttu mould and put the round perforated disc at its bottom.

5. Add 2tbsp grated Coconut to the bottom of the Puttu mould to close the holes of the perforated disc.

6. Add prepared Rava Puttu mixture inside the Puttu mould and fill the mould 1/2 inch below the brim.

7. Lastly add Coconut gratings at the top of the layer above the Puttu mixture and close the Puttu mould with its lid. Keep aside.

8. Add 4 cups of water in a pressure cooker and close the cooker with lid without adding the cooker weight and boil well.

9. When the steam starts to appear, place the Puttu mould over the cooker lid. Now wait for the steam to come out from the top holes of the Puttu mould lid.

10. Steam cook the Rava Puttu for 6 minutes on medium flame and switch off the flame.

11. Remove the Puttu mould from the cooker lid and place the Puttu mould parallel to the serving plate.

12. Push the perforated disc through the bottom hole of the Puttu mould with a laddle stick to slides the steamed Rava Puttu on the serving plate.

A tasty and delicious Rava Puttu / Semolina Puttu is ready to serve hot as a breakfast dish with Kerala Kadala Curry or with ripe Banana and Sugar.

Note:-
Recipe link for Kerala Kadala Curry / Chickpea Lenthil Curry.
https://konkanicookbook.blogspot.com/2018/07/kerala-kadala-curry.html?m=1



RAVA PUTTU / SEMOLINA PUTTU RECIPE -Step By Step Method With Photos.

Instructions:-

Heat a pan and dry roast Rava /Semolina on low flame till nice aroma comes and saute well. Remove the roasted Rava /Semolina from flame.


Method:-

1. In a mixing bowl add the roasted Rava, little Salt and 2tbsp of grated Coconut.

2. Sprinkle water little by little and mix the Rava with Salt and grated Coconut using your hands.Do not add all the water at once.The Puttu mixture should be crumbly and moist.

3. Rava Puttu mixture should be a bread crumb consistency and not form a dough.Keep aside the Rava Puttu mixture.

4.Take a cylindrical shape Puttu mould and put the round perforated disc at its bottom.

5. Add 2tbsp grated coconut to the bottom of the Puttu mould to close the holes of the perforated disc.

6.Add the prepared Rava Puttu mixture inside the Puttu mould and fill the mould 1/2 inch below the brim.

7. Lastly add Coconut gratings at the top of the layer above the Puttu mixture.

8. Close the Puttu mould with its lid. Keep aside.

9. Add 4 cups of water in a pressure cooker and close the cooker with lid without adding the cooker weight and boil well.

10. When the steam starts to appear, place the Puttu mould over the cooker lid. Now wait for the steam to come out from the top holes of the Puttu mould lid.

11. Steam cook the Rava Puttu for 6 minutes on medium flame and switch off the flame.

12. Remove the Puttu mould from the cooker lid and place the Puttu mould parallel to the serving plate.

13. Push the perforated disc through the bottom hole of the Puttu mould with a laddle stick to slides the steamed Rava Puttu on the serving plate.

A tasty and delicious Rava Puttu / Semolina Puttu is ready to serve hot as a breakfast dish with Kerala Kadala Curry [Chickpea Lenthil Curry] or with ripe Banana and Sugar.

Note:-
Recipe link for Kerala Kadala Curry/ Chickpea Lenthil Curry.

http://konkanicookbook.blogspot.com/2018/07/kerala-kadala-curry.html?m=1

Kadala Curry / Chickpea Curry.

Try the recipe and enjoy the tasty Breakfast.

Beetroot Potato Kurma.

Beetroot Potato Kurma is a tasty and delicious coconut based side dish goes well with Rice, Chapathi, Phulkas etc.

The following ingredients are needed to prepare Beetroot Potato Kurma.

Ingredients:-

Potato.                          -2
Beetroot.                       -2
Tomato.                         -2
Coriander powder.        -2tsp
Red chilly powder.        -1tsp
Turmeric powder.          -1/4tsp
Garam Masala powder. -1/2tsp
Salt.                               - to taste

For Grinding the Coconut Masala Paste:-

Grated coconut. -1 cup
Roasted gram.   -1tsp [pottukadala]
Green chilly.       -1
Garlic.                 -1clove
Cinnamon.          - a small piece
Cloves.                -2
Cardamom.         -2
Fennel seeds.     -1/2tsp

For Seasoning:-

Cooking oil.      -2tbsp
Bay leaf.           -2
Cumin seeds.   -1/2tsp
Onion.              -2
Garlic.               - 4 cloves
Ginger paste.   -1/2tsp

Instructions:-

1. Peel, wash and chop Beetroots into medium pieces and keep aside.

2. Peel, wash and chop Potato into medium pieces and keep aside.

3. Pressure cook the chopped Beetroot pieces and Potato pieces along with a pinch of Turmeric powder and 1/2 cup of water for 4 whistles and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Peel and finely chop Garlic and keep aside.

6. Wash Tomatoes and finely chop and keep aside.

7. Add the grated Coconut along with Roasted gram [Pottukadala], Green chilly, Garlic, Cinnamon,Cloves, Cardamom and Fennel seeds into a mixer grinder.

8. Grind all the ingredients in the mixer grinder together to smooth paste and keep aside the ground coconut masala paste.

Method:-

1. Heat oil in a pan and add Bay leaves and splutter Cumin seeds.Saute well on low flame.

2. Add finely chopped Garlic and saute well.Add finely chopped Onion and add little Salt.Saute well till the Onion becomes translucent.

3. Add Ginger paste and saute well.

4. Add finely chopped Tomato pieces and saute well.

5.Cook the chopped Tomato pieces till soft and mushy.

6. Lower the flame and add Red chilly powder,Turmeric powder, Coriander powder and required Salt and saute well.

7. Add Garam masala powder and saute well and cook for 2 minutes on low flame.

8. Add the ground Coconut Masala paste and mix well.

9. Add 1/2 cup of water and mix well.Check for Salt and add little Salt if needed.

10. Add the cooked Beetroot pieces and Potato pieces and saute well.Add water according to the consistency of the gravy you needed and boil well.

11. Cover the pan and cook the curry for 5 minutes on low flame. Stir in between and switch off the flame.

12. Transfer the Beetroot Potato Kurma to a serving bowl.A tasty and delicious Beetroot Potato Kurma is ready to serve with Rice, Chapathi, Phulkas etc.

BEETROOT POTATO KURMA Step By Step Method With few Photos.

Instructions:-

1. Peel, wash and chop Beetroots into medium pieces and keep aside.

2. Peel, wash and chop Potato into medium pieces and keep aside.

3. Pressure cook the chopped Beetroot Pieces and Potato Pieces along with a pinch of Turmeric powder and 1/2 cup of water for 4 whistles and keep aside.

4. Peel, wash and finely chop Onion and keep aside.

5. Peel and finely chop Garlic and keep aside.

6. Wash Tomatoes and finely chop and keep aside.

7.Add the grated Coconut along with Roasted gram [pottukadala], Green chilly, Garlic, Cinnamon, Cloves, Cardamom and Fennel seeds  into a mixer grinder.

8. Grind all the ingredients in the mixer grinder together to a smooth paste and keep aside the ground coconut masala paste.

Method:-

1.Heat oil in a pan and add Bay leaves and splutter Cumin seeds.Saute well on low flame.

2. Add finely chopped Garlic and saute well.Add finely chopped Onion and add little Salt.Saute well till the Onion becomes translucent.

3. Add Ginger paste and saute well.

4. Add finely chopped Tomato pieces and saute well.

5.Cook the chopped Tomato pieces till soft and mushy.

6. Lower the flame and add Red chilly powder,Turmeric powder, Coriander powder and required Salt and saute well.

7. Add Garam masala powder and saute well and cook for 2 minutes on low flame.

8. Add the ground Coconut Masala paste and mix well.

9. Add 1/2 cup of water and mix well.Check for Salt and add little Salt if needed and boil for a minute.

10. Add the cooked Beetroot pieces and Potato pieces and saute well.Add water according to the consistency of the gravy you needed and boil well.

11.Mix well and cook the curry for 5 minutes on low flame. Stir in between and switch off the flame.

12. Transfer the Beetroot Potato Kurma to a serving bowl.A tasty Beetroot Potato Kurma is ready to serve with Rice, Chapathi, Phulkas etc.