BEET ROOT KURMA

Take a pan put it on the flame add coriander seeds, red chilly, cumin seeds, fennel seeds, cashew nuts, poppy seeds, whole garam masala, dry roast them, and add grated coconut and make a paste.

Heat oil in a pan add bay leaves, chopped onions, salt, curry leaves, green chilly, ginger garlic paste, turmeric, add small cubes of beet root, and potatoes, cook for some time and add the made paste, add yogurt, and add tomatoes, water, chilly powder, add green peas, lid on and let it cook for 25 minutes in a slow flame. After 25 minutes add coconut milk and switch off the flame, and add coriander leaves, lemon juice.

Serve this hot with kerala paratha.