Wash and peel the beetroots. Cut into small tiny pieces and with a little water boil in a pressure cooker.
Heat a pan and add oil to it. When the oil is hot add mustard seeds, Bengal gram and black gram. Fry till the seeds splutter. Now add red chili pieces and chopped curry leaves. Fry well and add the cooked beetroot. Mix well and cook covered on low flame for a minute. To the prepared beetroot curry add some grated coconut and a tsp of sambar powder and mix well. Serve hot with plain rice.
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4 tablespoons ghee
2 medium onions, chopped
1 teaspoon chili powder
1 1⁄2 teaspoons black pepper
2 teaspoons cumin
1 teaspoon ground coriander
2 teaspoons turmeric
1 cup red lentil
2 medium broccoli, chopped
1⁄2 cup dried coconut (optional)
1 teaspoon salt
1 cup cashews, coarsely chopped (optional)
Heat ghee in saucepan and saute onions until well browned.
Add chili powder, pepper, cumin, coriander and turmeric.
Stir and cook. Add lentils and 2 cups water.
Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
Steam broccoli for 7 minutes.
Plunge broccoli in cold water and set aside..
Return to pan; add broccoli, salt and nuts if using.
Simmer for 5 minutes.
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Brussel Sprouts Andhra style
2 tbsp canola oil
½ tsp mustard seeds
2 small garlic clove(s), chopped
1 or 2 green chillies, slit with a sharp knife
2 or 3 curry leaves
500g brussels sprouts, outer leaves removed and halved
¼ tsp ground turmeric
¼ tsp salt, or to taste
2 tsp fresh lemon juice
Handful of fresh coriander, chopped
Heat the oil in a pan, but don’t let it smoke. Reduce to a medium heat and add the mustard seeds, garlic, chillies and curry leaves.
Add the sprouts and stir to coat with the spiced oil, then sprinkle over the turmeric and salt. Add a tablespoon of water, turn the heat down, cover and let the sprouts cook in steam for five minutes, or longer if you prefer them very soft. Garnish with roasted sesame seed powder
Pour over the lemon juice and chopped coriander.
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