Potato beetroot bhaji

Ingredients

• 2 potatoes ( medium size ), boiled, peeled and mashed
• 1 beetroot, boiled, peeled and mashed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon jeera ( cumin seeds )
• 1/2 teaspoon urad dal
• 1 spring curry leaves
• 2 green chillies, slit lengthwise
• 1/2 - inch piece ginger, finely chopped
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon salt

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Preparation

• Heat oil in a deep frying pan or kadai. Add mustard seeds. When they splutter, add cumin seeds ( jeera ) urad dal.
• Add finely sliced onions and fry till golden color. Add slit green chillies, chopped ginger and curry leaves. Saute for 2 - 3 minutes.
• Add red chilli powder and turmeric powder. Stir well for 2 -3 minutes or till the raw smell disappears.
• Add boiled and mashed potatoes and beetroot. Adjust salt to taste. Do not add water. Mix all the ingredients well.
  
• Cover with a lid and cook on a low heat for 10 - 12 minutes or until potato beetroot mixture well blended with spices and onions. Stir occasionally.
• Serve hot with Rotis and Puris.

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