BEETROOT AND MUSHROOM CURRY
Shorvedar chukandar aur khumbi
This is fantastic - even cold in your lunch box the next day.
Serves 4
3 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
180g (6 oz) medium mushrooms cut in half
400g (14 oz) raw beetroot peeled and diced 2cm (3/4 inch)
2 teaspoons peeled fresh ginger grated to a pulp
2 large cloves garlic crushed
1 fresh green chilli finely chopped
250ml (8 fl oz) passata
250ml (8 fl oz) water
1 teaspoon salt
Put the oil in a large pan and set over medium heat.
When hot put in the cumin and mustard seeds, as soon as they start to pop put in the mushrooms, give a quick stir and put in the beetroot.
Stir and fry for 2 minutes. Add the ginger, garlic and chilli, stir and fry further 2 minutes.
Stir in the passata plus 250ml (8fl oz) water.
Add salt.
Bring to boil, cover and simmer gently for about 40 minutes or until the beetroots are tender.
Fantastic, added to the family cookbook - thank you for another way with beetroot! :D