Beet Curry
indian, potato, side dish, vegetables
3 tablespoon ghee
1 pinch cumin seeds
1 bay leaf
2 1/2 tablespoon spiced onion
1/4 teaspoon cayenne
1/4 teaspoon garam masala
1 medium potato, diced
1/2 cup green peas
15 oz beets, cooked & diced
1/2 teaspoon salt
Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam masala for 1 minute. Add potato, peas & beets & cook gently for 2 minutes. Add salt & a little water. Cook gently until the potato is tender. Serve over rice.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Yield: 4 servings