Beetroot curry/chukander ki sabzi

Ingredients

• 1 libra  fresh beetroot
• 1 medium potato, cubed
• 1 medium onion, finely chopped
• 2 teaspoons garlic paste
• 2 medium roma tomatoes,finely chopped
• 2-3 teaspoons red chilli powder [adjust to taste]
• 1/2 teaspoons turmeric powder
• 2 teaspoons dry coriander powder
• 1 teaspoon dry mango powder [adjust to taste]
• Salt to taste
• 3 tablespoons oil
• 1/2-1 teaspoons sugar
• Water

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Preparation

• Discard the stems of the beet root,peel the skin from the roots,wash and thinly slice the beets…not paper thin slices though. Set aside.
• In a pressure cooker add the oil and heat it up till the oil starts smoking slightly. Add the finely chopped onion and cook it till golden brown.
• After this add the grated garlic and cook for 1-2 minutes. Next add the chopped tomatoes along with chili powder, turmeric powder,coriander powder and salt.
• Cook this masala [ spice mix] on low heat till the oil starts separating from the mix along the sides of the cooker.
• Add the beets to the masala along with 1 cup of water and pressure cook on full pressure till the beets are 80% done.
• You will have to adjust your stove settings etc because they are different for everyone and the time of cooking depends on how thick the beet slices are.
• You can add more water depending on the consistency you require but do not make it too watery.
• Next, open the cooker and add the cubed potatoes and dry mango powder to the curry and again pressure cook on full pressure till the potatoes are done and the beets are tender and cooked but not mushy.
• Add the sugar at the end.[if using] . Garnish with chopped cilantro and serve with rice.