Beetroot masala

• Beetroot - 2 medium
• Onion - 1 medium
• Tomato - 2
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 for medium spicy or 2 tsp for very spicy
• Green chilli - 1 (optional)
• Cumin ( jeera) powder - 1/2 tsp (optional)
• Cinnamon - 1 inch long strip
• Coriander leaves - few
• Oil - 3 tblsp
• Oil - 1 tblsp for the end (optional)
• Salt - to taste
• Water - as required

1. Cut the beetroot into 1 inch cubes.
2. Chop onion, tomatoes, chilli and coriander leaves.
3. Heat oil in a pressure cooker pan.
4. Add beetroot and fry for about 2-3 minutes. Remove them from pan and set aside.
5. Add the cinnamon stick and chopped onion to the pan. Fry them for about 4-5 minutes.
6. Add ginger-garlic paste and fry for a further minute.
7. Add the tomatoes, chilli, turmeric, chilli powder and jeera powder;Stir for about 3-4 minutes.
8. Add beetroot, stir and cook for about 1-2 minutes.
9. **Add about 100ml of water. Cover and pressure cook on a medium heat. Switch off after the second whistle. Open the lid once the pressure has gone.
10. Simmer the mixture on a medium heat for few more minutes until the sauce is thickened.
11. Garnish with coriander leaves.

** - If a pressure cooker is not available, replace the step starting with the symbol ** with the following step and continue.

1. Add about 250-300ml of water.
2. Cover the pan and cook the beetroot on a medium heat for about 16-18 minutes.

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