Beet-Root-Plantain Curry is a South Indian vegetarian/vegan side for
plain rice. Simple and easy to make, this unlikely combination works
very well and adds not only a lot of color but also a whole lot of
nutrients to your meals.
Servings: 4 Cooking Time: 20 minutes
2 cups beet-root, cut into 1/4-inch cubes
2 cups plantain (raw/ green banana), peeled and cut
into 1/4-inch cubes
1/4 tsp turmeric powder
1 tbsp coconut, freshly grated or dried
Salt to taste
4 tsp vegetable oil
2 tsp urad dal (split black gram)
1 tsp mustard seeds (rai)
1/2 tsp cumin seeds (jeera)
2 red chillies, broken into a couple of pieces
2 green chillies, finely chopped or slit lengthwise
1 tsp ginger, grated
5-6 curry leaves
Heat the oil in a medium pan. Add the urad dal,
mustard, and cumin seeds, and fry until the dal is golden and the
starts to pop. Add the red and green chillies and ginger, and fry for a
few seconds. Add the curry leaves and turmeric powder.
Add the beet-root pieces and salt. Sprinkle some salt
and cover and cook on medium heat for 4-5 minutes or until semi-tender.
Add the plantain and salt. Sprinkle some more water
and cover and cook for 3 minutes or until the plantain and beet-root
Sprinkle the coconut and cook for 1 more minute and
remove the beet-root-plantain curry from heat.
Serve the beet-root-plantain curry hot, with plain