Beetroot stir-fry

Stir fries are a part of most south Indian meals.There are several benefits of having stir fries as part of our main course meal.One of the  main  health benefit being low oil consumption.Stir fries requires as less a tbsp of cooking oil.Another reason is that it gets made in a jiffy and requires very little preparation time.So today I will share with you another stir fry from my land,the beetroot stir fry !.

Ingredients:

1. Beetroot-2 large ones(peeled,cleaned & diced)
2. Green Chillies-1(chopped finely)
3. Onion-1/4 of a medium-sized onion(chopped finely)
4. Coconut-2tbsp(scrapped)
5. Mustard seeds-1tsp
6. Red dry chilly-1(ripped by hand into2-3 pieces)
7. Curry leaves-1 sprig
8. Oil-1 tsp
9. Salt-to taste
10. Water-2-3 tbsp

Method:
In a pan add one tsp of oil.Add mustard seeds,red dry chilly,curry leaves.When the mustard seeds begin to splutter add the chopped onion & chopped green chillies.Wait for the onions to turn pale pink.Then add the diced beetroot,salt & water.When the beetroot is cooked add the scrapped coconut.Transfer into a bowl & serve hot.

Happy dinning !
Cheers,

"Porriyal "/ stir-fried assorted vegetable is a regular feature on the south indian cusine.Porriyal can be made out of variety of vegetables.It is a healthy alternative to deep fried vegetables.Here's one of my favourite porriyal combination.


Porriyal (Stir-fried assorted vegetables)


Ingredients:
Beans-100 gms
Carrot-100 gms
Cabbage-100 gms
Fresh green peas-handfull
Green chillies-1{chopped about 1/2''}
Garlic flake-1 {crushed}
Fresh coconut flower-1/2 cup
Salt-to taste
Mustard-1tsp
Urad dal-1/2 tsp{optional}
Fresh curry leaves-a sprig
Oil- 1 tbsp {for tempering}


Method:
In a skillet add the oil.Add mustard seed,urad dal,curry leaves.When the mustard starts spluttering add the crushed garlic.Saute for 2-3 mins till the raw smell fades.Then add the vegetables(beans,carrot,peas,cabbage).Add green chillies,salt & half of the coconut flower.Pour about 2-3 tbsp of water to this and let it cook.Donot pour a lot of water."Porriyal" tastes best when it is crunchy & not when it is over-cooked so do keep that in mind while adding water to it.Cover the skillet & let the vegetables cook in steam for 5-7mins.Add the remaining coconut flower,blend it in & remove from the stove top.Serve hot with steam rice,rasam/sambar,any vegetable fry/ fried chicken.

Bon appetit !


Cheers,
Deepa