Beetroot, Carrot and Potato Stir-Fry Recipe

By | Published | Beetroot, Carrot, Potato, Side Dish | No Comment

Ingredients:
Beetroot – 1, peeled and cut into small pieces
Carrots – 2, peeled and cut into small pieces
Potatoes – 2, peeled and cut into small pieces
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Black Pepper Powder – 1/4 tsp
Salt as per taste
Ghee – 1 tsp
Curry Leaves – 1 sprig

For Tempering:
Oil – 1 tsp
Mustard Seeds – 3/4 tsp
Urad Dal – 1 tsp
Dried Red Chilli – 1, halved

Method:
1. Heat oil for tempering.
2. Fry the tempering ingredients.
3. Add the vegetables, turmeric powder, chilli powder, pepper powder, salt and 1/4 cup of water.
4. Cover pan and cook over low-moderate heeat for 5 to 8 minutes, till vegetables are tender.
5. Remove from heat and add ghee.
6. Add curry leaves and mix well.
7. Serve hot with rice.

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