May 172015
 
Ingredients

1 cup beetroot, grated
2 cups rice, cooked
1 onion, small
2 green chillies (optional)
18-20 curry leaves
1 tablespoon mustard seed
4-5 garlic cloves
1 teaspoon garam masala powder
2-3 teaspoons salt, to taste
2 teaspoons oil
4 cashews (optional)
a handful of peanuts (optional)
1 lemon

Method

Heat oil in a pan.

Add the mustard seeds, peanuts, cashews and green chillies. Cook for a minute.

Add the garlic and saute well.

Add the onions and saute well.

Add the grated beetroot. Mix well.

Add the spices and little water. Cover and cook for 5 minutes.

Cook the rice separately.

Mix the rice and the beetroot mixture. You can also mix plain white and red rice together for an uneven colouring.

Squeeze lemon and serve.

Author

Vasundhara Kandpal
Green Karma
Eltham

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