Beetroot and potato make an amazing pair! Beetroots are slowly gaining attention as a super food and is known to improve athletic performance, lower blood pressure, and increase blood flow. I used to take this to work almost every other day and eat it with chappatis and mango pickle on the side. Not only does the dish look vibrant but the sweetness of the beetroot is a perfect complement to the potatoes and spices. Hope you enjoy it 🙂
Time:
- Prep time – 15 minutes
- Cook time – 25 minutes
Ingredients:
- Beetroot (Cubed) – 1 cup
- Potato (Cubed) – 1/2 cup
- Red Onion (Cubed) – 1
- Green Chilli (Slit) – 2
- Mustard Seeds – 1/2 tsp
- Oil – 1 tbsp
- Curry leaves – 10
- Salt to taste
Method:
- Heat oil in a wok. Add the mustard seeds and curry leaves. Let them splutter
- Add the cubed vegetables and green chillies. Mix well then cover and cook until everything is cooked through
- Add salt to taste and mix well
- Serve warm 🙂
Alisha Cooking 