Anyone got a recipe for beetroot curry?

joggyb

... without coconut milk or cream in it, please?

thanks in advance:beer:

adouglasmhor

http://www.oliver1.com/recipes/beetrootcurry.htm

joggyb

yes, I saw that one. Not keen on the flour/cornflour option in it, nor the tomatoes. Doesn't sound terribly authentic.

thanks for trying, though!

lolarentt

I have an old Madhaur Jaffrey Indian Cookbook from 1982 which includes 'Beetroot with Onions' (Shorvedar Chukander) which she describes as a kind of stew thickened by onions floating around in it. It uses tomatoes as well. It looks very authentic, if a bit red, in the picture! She also has another recipe in Eastern Vegetarian Cooking (1983) for 'Beetroot with Tomatoes' so I guess the tomatoes are authentic as well. Let me know if either are of interest.

joggyb

they both sound interesting! I do have a couple of Jaffrey books, but neither has a beetroot recipe.

any chance you could let me have both when/if you have a moment? Me and OH are big fans of beetroot and curries, so the more ways of cooking them we have, the better!

many thanks indeed! :T

lolarentt

joggyb wrote: »

any chance you could let me have both when/if you have a moment?

BEETROOT WITH ONIONS (SHORVEDAR CHUKANDER)
350g raw beetroot (without stems/leaves)
4 tbs veg oil
1 tsp whole cumin seed
1 clove garlic finely chopped
100g onion peeled & coarsely chopped
1 tsp plain flour
1/8th to 1/2 tsp cayenne pepper
225g tomatoes peeled & finely chopped
1 tsp salt
1/2 pint water

Peel beetroot and cut into wedges (e.g a medium beetroot 5cm long into 6 wedges). Heat oil over mediim flame, sizzle cumin for 5 secs add garlic and stir fry, then add onion and stir fry for 2 mins. Add flour and cayenne and fry for another minute. Then add tomatoes, beetroot, salt and water - bring to simmer, cover, turn heat to low and simmer for 30 mins or until beetroot are tender. Remove lid, return heat to medium, and cook uncovered for 7 mins, or until sauce has thickened slightly. (Dish can be made ahead and then reheated)

BEETROOT STEWED WITH TOMATOES
1 kg beetroot (peeled & cut into 2cm dice)
750g ripe tomatoes (peeled & finely chopped)
3 tbs veg oil
1 tsp whole cumin seed
1 dried hot red pepper
1 tsp ground turmeric
1 tsp salt
one sixteenth tsp ground asafetida (!!)

Heat the oil over medium-high flame. Put in asafetida & 2 seconds later the cumin & red pepper. Stir once and then add turmeric. Stir once again and add tomatoes. Cover pot immediately and keep covered until loud sizzling subsides. Add beetroot and salt, bring to simmer - cover, lower heat and simmer for an hour or until beetroot is tender. Because this is a 'wet' dish it is best served in small individual bowls

lolarentt

...also got a recipe (not Jaffrey) for Indian Beetroot Chutney with Coriander and Mint - not cooked.

1 diced beetroot, small onion finely chopped, 1/2 cup dessicated coconut (sorry about the coconut!), 1 tbs chopped fresh coriander, 1 tbs chopped fresh mint, 1 tsp paprika, ground white pepper 1 tbs lime or lemon juice, salt

MIX EVERYTHING TOGETHER AT LEAST 10 MINS BEFORE SERVING, CHILL IN FRIDGE AND SERVE

beerqueen

I can vouch for the Madhur Jaffrey recipe - it's gorgeous - very smooth and tasty! It also freezes ok though it does go a little bit soft. Be warned though (i'll whisper this bit!) if you eat a lot of it, it does have an effect at the other end if you know what I mean - don't think that you're bleeding!

adouglasmhor

joggyb wrote: »

yes, I saw that one. Not keen on the flour/cornflour option in it, nor the tomatoes. Doesn't sound terribly authentic.

thanks for trying, though!

Tomatoes and cornflour in Indian cooking are as authentic as Chilies and potatoes to be honest, but if it's not to your taste it's not to your taste, Try making pakora with some though it's lovely.

joggyb

ok, I suppose it was more the flour/cornflour thing that didn't sit right; and tomatoes just sounded a bit strange with beetroot.

I stand corrected!
Thanks all - I'm really looking forward to trying those recipes. :T