Beet-Root-Plantain Curry

Beet-Root-Plantain Curry is a South Indian vegetarian/vegan side for plain rice. Simple and easy to make, this unlikely combination works very well and adds not only a lot of color but also a whole lot of nutrients to your meals.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 2 cups beet-root, cut into 1/4-inch cubes
• 2 cups plantain (raw/green banana), peeled and cut into 1/4-inch cubes
• 1/4 tsp turmeric powder
• 1 tbsp coconut, freshly grated or dried
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• 2 tsp urad dal (split black gram)
• 1 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• 2 red chillies, broken into a couple of pieces
• 2 green chillies, finely chopped or slit lengthwise
• 1 tsp ginger, grated
• 5-6 curry leaves

Preparation

1. Heat the oil in a medium pan. Add the urad dal, mustard, and cumin seeds, and fry until the dal is golden and the mustard starts to pop. Add the red and green chillies and ginger, and fry for a few seconds. Add the curry leaves and turmeric powder.
2. Add the beet-root pieces and salt. Sprinkle some salt and cover and cook on medium heat for 4-5 minutes or until semi-tender.
3. Add the plantain and salt. Sprinkle some more water and cover and cook for 3 minutes or until the plantain and beet-root are tender.
4. Sprinkle the coconut and cook for 1 more minute and remove the beet-root-plantain curry from heat.
5. Serve the beet-root-plantain curry hot, with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members