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The Vegetarian Curry Bible
Beetroot Curry
Butter Cauliflower
by daawat.com
Ingredients:
by Sunita
Ingredients
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2 cans diced beetroot, drained
1 sprig curry leaves
5 dry red chillies, chopped finely
1 tsp mustard seeds
A pinch of hing
2 cups buttermilk
1 cup water
Salt to taste
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350g cauliflower
50g butter
2 pinches of pepper
1" ginger piece
Salt to taste
Coriander leaves for garnishing
Method:
2-3 tsp oil
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Cut the cauliflower into florets and ginger into small pieces.
Heat butter and add cauliflower, ginger and salt. Add water if required
and cook for 15-20 minutes or until tender, by covering with a lid.
Sprinkle pepper on it and mix well.
Method
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Heat the oil and add mustard, red chillies and the curry leaves.
When the mustard starts to crackle, add the beetroot and salt to taste.
Cook covered till the beetroot is done.
Add the buttermilk, water and the hing and mix well.
Heat on a low flame for 2-3 minutes.
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Serve hot by garnishing with coriander leaves.
Eat hot with plain rice.
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