Potato - beetroot curry

Ingredients

• 4-5 medium- sized potatoes
• 2 beetroot
• 4 onions, finely sliced
• 1 tablespoon cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon jeera seeds
• ½ teaspoon urad dal
• 1 spring curry leaves
• 2 green chillies, slit lengthwise
• 1 - inch piece ginger
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1 cup water

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Preparation

• Boil, peel and mash potatoes and beetroot.
• Heat oil in a kadai / frying pan. Add mustard seeds. When they splutter , add jeera, urad dal, curry leaves, chopped ginger and green chillies. Saute for 2 - 3 minutes.
• Add onion slices. Fry on a medium flame till the onions are light brown in colour.
• Add red chilli powder and turmeric powder. Mix well. Finally add mashed potatoes and beetroot , salt to taste and water.
  
• Cover with a lid and cook on a low heat for 15 - 20 minutes or until the gravy thickens.
• Serve with Roti / Chapati / Puri .

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