Home-style Beetroot Kurma

How to make Beetroot Kurma/Beets simmered in a Coconut-Poppy seeds gravy

       You would all know about the popular Vegetable Kurma, that's commonly available in restaurants & also made at home on special occasions to accompany our Indian flat breads. But this vibrant, deep hued & unpretentious Kurma is not easily found outside, of our homes. Simple, but delicious - this Beetroot kurma can be served with Milk Poori, Roti or Paratha. This also makes your ordinary steamed rice, delectable & comforting. Even if beets are not your favorite, go ahead and try this version. Who knows - you might change your mind about this humble taproot, after all :)

      This is a home-style Kurma and is of a thinner consistency. If you prefer, you can reduce the amount of water used. Sharing my (joy) MIL's recipe with my friends at CCChallenge.

Ingredients for 4 to 6 servings:

3 medium sized, Beetroots
1/2 an Onion - diced
1 or 2 Green chillies,scored
6 or more pods of Garlic - peeled & cut in half
A few Curry leaves
Cardamom/Elaichi - 2 pods
A Bay leaf
1 Tsp Saunf/Fennel seeds
Tamarind pulp - 1 Tsp
1/2 Tsp Chilli powder/Paprika
1/4 Tsp Cinnamon powder or 1 inch of whole Cinnamon
1 Tbsp - Oil
About 500 ml of Water

To grind to a paste:

1.5 Tbsp Khus-Khus/Poppy seeds, soaked in just enough hot water for 10-15 mins.
1/2 Cup grated Coconut

Stove Top Method:

• Wash, trim the edges, cut the Beets into two or four pieces & pressure cook or boil them until tender and (using a small spoon) peel off the skin when cool and dice.
• Heat oil in a pan, on a medium heat; add Fennel seeds, Cardamom, Bay Leaf, Curry leaves, scored green chilli and garlic. Saute for a couple of minutes, then add the onion and saute for a few more minutes, until onion & garlic are done. Add the boiled & diced beets to the pan & toss for a few seconds.

• Grind Coconut & Poppy seeds with the water into a paste & set aside.
• Add the ground Coconut paste, Salt, Tamarind pulp, Water & stir in. Follow with Turmeric powder, Cinnamon powder & Chilli powder. Give it a stir & let it come to a boil.

• Check seasoning & simmer for a few minutes until desired consistency is achieved. 
• Serve hot with steamed rice or any flat bread. 

Note:

• If using whole Cinnamon, add it to the oil, along with the fennel seeds & fry. If Cinnamon powder is added at this stage, there is a high chance of it burning.