Carrot, Beetroot and Potato in Spiced Gravy

Ingredients

2 Medium Sized Carrots
2 Medium Sized Potatoes
2 Medium Sized Beetroots
1 Tsp Mustard Seeds
1 Tsp Poppy Seeds
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
1 Tsp Turmeric Powder
1 Tbsp Coriander Seeds
1 Inch Cinnamon Bark
1 Star Anise
4 Cloves
8 Peppercorns
2 Medium Sized Tomatoes
2 Medium Sized Onions
25 Cloves Garlic, Minced
1 Bay Leaf
2 Green Chillies, Deseeded and Slit into two
3 Tbsps Coconut Oil
Salt as Required
Water as Required
1 Lime (Optional)

Servings / Time

6 Persons / 40 Minutes

Preparation

1. Cut the carrots, potatoes and beetroots into small cubes and allow to boil with a closed lid. Pork with a fork and check if soft. If soft, turn off the flame and keep the vessel aside to cool.

2. Take a non stick pan and dry roast the chopped onions, tomatoes, garlic, mustard seeds, poppy seeds, fennel seeds, cinnamon bark, cloves, peppercorns, coriander seeds, star anise and turmeric powder. Roast until the onions have turned golden brown or until you have a nice aroma. Once ready, allow the roasted ingredients to cool.

3. Add all the roasted ingredients to a blender, along with salt and lime juice, blend to form a nice thick paste, add some water if needed, around 1/4th cup.

4. Now take a non stick vessel, add oil, heat the oil. Add the slit chillies and the bay leaf. Saute until the flavor has combined with the heated oil.

5. Now add the paste to the oil, close the lid and cook for 3 minutes.

6. Add the boiled beetroots, carrots and potatoes to the above mixture. Stir fry for a few minutes.

7. Then add around 3/4 to 1 Cup of water, based on the thickness of the gravy you want, and cook with a closed lid.

8. If the gravy is too much, cook with an open lid so that some of the gravy may reduce. Serve hot with rice or rotis.

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