Beetroot Vepudu

1. 1
   prep · ~10 min

   Prepare the beetroot and aromatics.

   1.Peel and finely chop the beetroot.

   2.Finely chop the onion and garlic.

   3.Slit the green chilies and break the dried red chilies.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves.

   4.Cook until the dals turn light golden and fragrant.

   TIPKeep the heat medium so the dals turn golden without burning.
3. 3
   saute · ~4 min

   Cook the onion and garlic.

   1.Add onion and green chilies to the kadai.

   2.Sauté for 2 to 3 minutes until the onion softens.

   3.Add garlic and cook for 30 seconds until fragrant.
4. 4
   saute · ~2 min

   Cook the beetroot with spices.

   1.Add the chopped beetroot and mix well.

   2.Add turmeric powder, red chili powder, and salt.

   3.Stir for 2 minutes so the beetroot is coated well in the tempering.
5. 5
   simmer · ~12 min

   Cover and cook until tender.

   Pour in the water, mix once, and cover the pan. Cook on low heat until the beetroot is tender and the moisture has nearly dried, stirring once or twice in between.

   TIPDo not add too much water or the vepudu will turn mushy instead of staying lightly dry.
6. 6
   garnish · ~1 min

   Finish with coconut and cilantro.

   Add the grated coconut and cilantro, then toss for 1 minute until everything is mixed through and the stir-fry looks lightly dry.

7. 7
   serve

   Serve hot with rice.

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