Indian broad bean beet root fry

The other day when I wanted to make vegetarian curry, all I had was a little bit of this and a little bit of that by themselves none of the vegetables were enough to make a curry for the family.so I mixed up the indian broad beans and beet roots I had and fried the and the end result was delicious. My hubby loved it. I served it with white rice and khatti dal

Sem phalli Chukandar tallan (Indian broad bean and beet root fry )

Sem Phalli beetroot Fry

Ingredients

1. 1 cup sem ki phalli cut into 1 inch pieces
2. 1 cup canned beetroot shoestrings drained
3. 1/2 teaspoon each of cumin, mustard seeds, urad dal, salt, turmeric, chilly powder
4. 1 small onion sliced thin and fried crispy

In a pan heat the oil and add the cumin, mustard seeds and urad dal and fry till they splutter. Add broad beans cover and cook for 10 minutes. Add beet root and all the spices and stir to combine. Cover and cook till all the vegetables are cooked through. Garnish with crispy fried onions and cilantro and serve with roti or rice and dal

Beet Root recipes
Beetroot fry
beetroot Roti
carrot beetroot Halwa

Indian Broad bean recipes
Indian Broad bean with Eggplant
Fish with indian Broad Beans
Lamb with Indian Broad beans

Coconut chutney with Tamarind and Beetroot Fry

Today I am in a mood for totally vegetarian meal or may be I can safely say South Indian Vegetarian meal. I know the coconut chutney is from Andhra and the Beetroot fry may be only from Karnataka as my mom never made it and I was first introduced to this stirfry by one of my close Kannadiga friends's. Supposedly it is a very good postpartum recipe. It is super delicious and super super simple to make and takes less than 10 minutes if you use canned pre-cut beetroot. So here you go

Beetroot Fry (Simple beetroot stirfry)

Beetroot Poopu

Ingredients:

1. 1 can beetroot cut into shoestrings ,drained
2. 1/2 tablespoon oil
3. 1/2 teaspoon each of cumin, mustard seeds, salt
4. 2 dried red chillies
5. few curry leaves

In a pan heat the oil and fry the cumin and mustard seeds along with dried red chillies and curry leaves and fry till they splutter. Add the drained beetroot pieces, cover and cook on medium high for 7-8 minutes. Garnish with cilantro and serve with hot fluffy rice or roti

Coconut Chutney with Tamarind (Spicy Coconut dip)

Andhra Coconut Chutney

Ingredients:

1. 2 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 teaspoon cumin divided
5. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes), mustard seeds, asafoetida, salt
6. 1/2 tablespoon oil
7. 1-2 dried red chillies broken
8. few curry leaves
9. 1 garlic pod chopped

In a food processor grind together coconut, 1/2 teaspoon cumin, green chilly and salt with tamarind water into almost a smooth paste. In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu