Beetroot Chenna Kurma /Beetroot Chickpea Kurma.

Ingredients

• Beetroot cut in chunks

• One cup boiled chenna

• Green chilli 1 slit into 2

• Ginger garlic paste 1 tspn.

• Onion 1 finely chopped

• Tomato 1 finely chopped

• Cloves 2

• Cinnamon stick 1 inch

• Bay leaf 1

• Cardamom 2

• Turmeric powder

• Cumin Powder ¼ tspn

• Corriander Powder ¼tspn

• Red chilli powder ¼tspn

• Garam masala ¼ tspn

• Thick Coconut milk 1 cup

• Water.

• Oil 2 tbspn

• Salt

Method

• In a wok, add oil. Once it heats, reduce the flame and add Bay leaf, cinnamon stick, cloves and Cardamom to it.

• Now add the slit green chilli and fry for a minute, later add finely chopped onion.

• Fry and cook until onion turns translucent in color.

• Now add, Ginger garlic paste and saute for 2 minutes.

• Next include, salt, Turmeric powder, Cumin Powder, Corriander powder, red chilli powder and cook until the onion turns dry and absorbs all the flavor.

• Include the finely chopped tomatoes and mix well. Cover and this cook until it blends well and turns into a fine paste.

• Next, add the chopped beetroot to this onion tomato preparation. Cover and cook while you sauté it intermittently.

• Allow the beetroot to cook well in low to medium flame. Once it's done, add the boiled Chenna / chickpeas to this and mix well.

• Next, add garam masala and sauté it for about 2 minutes.

• Lastly include one cup of thick coconut milk and water as needed to reduce the thickness as per your choice.

• Now keep the stove in low flame and let this boil for a good 5 minutes, stirring this intermittently.

• Enjoy your Beetroot Chenna Kurma with hot Phulkas or roti/Indian bread.

Notes:

• You may remove the cinnamon stick, bay leaf, Cardamom and clove before you add the tomatoes

• Add extra green chilli if u want to increase the heat.

• Cook in low to medium flame.

• Do not add water if the coconut milk is thin.