INGREDIENTS:
Beetroot - 2, diced.
Radish - 2 diced.
Carrots - 2 diced.
One tbsp extra virgin coconut oil.
Green chilies - 2.
Green chilies - 2.
Cumin seeds - 1/2 tsp.
Onion - 1 small size.
Grated coconut - 3/4 cup.
Curry leaves - 1 sprig.
Salt to taste.
Method:
Grind the last six ingredients coarsely and mix with the diced vegetables. Add enough water to cook the vegetables. Cover and cook on medium heat, stirring occasionally, until the vegetables are soft, and all the water is absorbed. Add more salt if needed. Add the coconut oil, mix well and serve.
"ENJOY COOKING AND EATING"
Onion - 1 small size.
Grated coconut - 3/4 cup.
Curry leaves - 1 sprig.
Salt to taste.
Method:
Grind the last six ingredients coarsely and mix with the diced vegetables. Add enough water to cook the vegetables. Cover and cook on medium heat, stirring occasionally, until the vegetables are soft, and all the water is absorbed. Add more salt if needed. Add the coconut oil, mix well and serve.
"ENJOY COOKING AND EATING"
No comments:
Post a Comment