Beetroot/Snake Gourd Masala Curry

Ingredients:

2 medium or 3 small beetroots or one big Snake Gourd - Peeled and chopped into small pieces

Chana Dal - 1/2 cup(1 cup if you like more  dal) - soak for 1/2 an hour

2 small tomatoes

For Grinding:

1 small onion

1/2 cup shredded coconut

1/2 tsp Chilli Powder

2 tsp Dhaniya Powder

1/4 tsp turmeric

1" Cinnamon

2 Cloves

4-5 garlic cloves

1/2 inch ginger

Cilantro

For Seasoning:

1 tbsp. oil

1/4 tsp Mustard

few curry leaves

4-5 red chilies

1/4 small onion sliced

Method:

In a pressure cooker, take 1 tbsp. and heat

Add mustard, red chilies and curry leaves and fry till mustard splutters

Add onion and fry till brown.

Add ground masala and fry for 2-3 minutes.

Add tomatoes and soaked dal and fry till tomatoes are mushy.

Now add chopped vegetables, salt and mix.

Close the lid and pressure cook for three whistles.

Lavanya's Fried rice

Fry green beans, carrot, bell peppers in butter and oil in high flame

Then add salt and soy sauce and cook for few more minutes.

Then add lots of chopped cabbage and green onion and white pepper powder and sauté for 1 or 2 minutes. 

Then add cooked rice and adjust for salt

 Key is white pepper powder and cooking the vegetables for less time