Beetroot and black / kala chana fry

I love this fry for the sweet taste of beetroot, crunch of black channa and the flavour of coconut. Tastes best with soft chapati which is a super hit breakfast with my son and hubby. But I personally love the combination of curd rice with this fry.   

 

3 grated beetroot  

2 lengthwise chopped onions 

1 cup of boiled black channa / chickpea  

1 cup of freshly grated coconut 

2 tsp oil 

1/2 tsp mustard seeds 

4-5 red chillies 

Handful of curry and coriander leaves 

Salt as per taste

 

 

Method: 

Heat oil in a pan, temper with mustard seeds, red chillies and curry leaves.

Add chopped onions and sauté for a minute

 

Mix in the boiled channa to soak the flavour of tempering 

 

Put the grated beetroot onto the pan

 

Sauté for 2-3 minutes

 

Cover the pan with a lid and cook for 5 minutes until the beets gets cooked well

 

Open the lid and add salt as per taste

 

Switch off the flame and mix with grated coconut and finely chopped coriander

 

Fry is ready to savour as it is or can be had with rice sambhar / rasam or curd rice.

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