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The Guardian - Feast - - News -

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

250ml wa­ter

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)

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