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Shorvedar Chukander

This is an amazing dish, when I first saw the recipe I thought, surely not curried beetroot. But having given it a try it has become a firm family favourite.

6 medium sized beetroot
4 tbsp vegetable oil
1 tsp whole jeera (cumin)
1 tsp ground jeera
1 clove garlic chopped
2 large onions coarsely chopped
1 tsp plain flour
1/8 tsp chili powder
15 oz tin tomatoes
1 tsp salt
1/2 pint water

Cook beetroot in pressure cooker, ten minutes from coming to the boil. Cool and slide skins off. Cut into thin strips.
Cook theonion in the oil with the cumin seeds until the onion is well browned. Add the chopped garlic ground cumin,
chili and flour. Stir in well and heat for a further minute. Add the tin of tomatoes, beetroot and salt.
Simmer gently for 30 minutes. As well as eating this hot why not try it cold with some salad.

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