If you can’t find asafoetida, use half a pinch each of garlic and onion powders Prep Cook Serves 10 min 30 min 4
2 tbsp olive oil
1 pinch ground asafoetida (or half a pinch each of onion and garlic powders)
½ tsp cumin seeds
¼ tsp fenugreek seeds 2 large beetroot (about 675g), peeled and cut into 2cm dice
2 tsp fresh ginger, peeled and finely grated 1 tsp ground coriander ½ tsp ground cumin ¼ tsp ground turmeric ¼–½ tsp chilli powder Salt
2 medium tomatoes, blanched, peeled and finely chopped Put the oil in a nonstick frying pan on a mediumhigh heat. When hot, add the asafoetida, quickly followed by the cumin seeds, and let them sizzle for a few seconds. Add the fenugreek seeds, stir, then add the beetroot, ginger, coriander and cumin. Stir for two to three minutes. Add the turmeric and chilli powder, and stir for a few seconds.
Stir in the water and half a teaspoon of salt. Bring to a boil, cover, lower the heat and cook gently for 20 minutes, until the beetroot is tender. Add the tomatoes and cook, uncovered, stirring over a high heat, for another two to three minutes, until the tomatoes are tender and well combined, and most of the liquid has been absorbed. Season as needed and serve.
Curry Easy Vegetarian by Madhur Jaffrey (Ebury)