INGREDIANTS:
- 2 Beets
- 2 tsp oil
- 1/2 cup chopped onion
- 2 green chilies
- 2 tsp dry coconut powder
- chopped cilantro
- salt as per taste.
- Tadka / Tempering:
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- little asafotida
- Curry leaves
- Powders:
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
STEP BY STEP VIDEO:
INSTRUCTION:
- Peel and chop beetroot.
- Turn on instant pot saute mode, when it is hot, add oil.
- Add mustard seeds, cumin seeds, urad dal, chana dal, asafotida and curry leaves. Wait until it splutters.
- Add chopped onion and green chili - Saute until turns into light brown.
- Add chopped beetroot - Saute for a minute.
- Add turmeric powder, red chili powder and salt - quick stir.
- Close the lid with sealing position. Cancel saute mode
- Set low pressure 2 minutes. Cancel after it is done.
- Open the instant pot lid after natural pressure release.
- Turn on saute mode, and stir for a minute or two to make it dry.
- Garnish with dry coconut powder and chopped cilantro.
- Quick Beetroot Stir fry is ready!
NOTE:
- Here I used 6QT DUO instant pot.
- You can reduce the spice level by reducing the chili powder.
- You can skip the spices if it is not available.
- It goes well with Rice or Roti.
