Beetroot Dry Fry / Beetroot Poriyal

Yield: For 4 persons



Ingredients:

Beetroot (shredded) – 500gms
Onion - 2
Green chilly - 3
Turmeric powder – ½ tsp
Salt – ¾ tsp
Coconut (grated) – 1 cup or to taste

Seasoning:

Mustard seeds – ½ tsp
Black lentils / Urad dhal – 1 tsp
Curry leaves – few
Oil – 1 ½ tsp



Preparation:

Heat oil in a pan and put in the mustard seeds.
When it pops up, add urad dhal and curry leaves.
Then add onion & green chillies.
Sauté till transparent.
Now add the shredded beetroot, turmeric and salt .Mix well.
Sprinkle some water and cover the lid.
Lower the flame & cook for 10 minutes.
Mix the grated coconut.
Garnish with coriander leaves.

Okra Dry Fry / Lady’s finger Sabji / Vendaikkai Poriyal

Yield: For 4 persons



Ingredients:

Okra / Lady’s finger - 500 gms
Onion (big) - 2
Gram Flour / Besan (optional) - 1 tbsp
Chilly powder - ½ tsp
Coriander powder - 1 tsp
Turmeric powder - ½ tsp
Salt - 1 tsp or to taste

Seasoning:

Mustard seeds - ½ tsp
Black lentils / Urad dhal - 1 tsp
Oil - 1 tbsp
Curry leaves - Few to taste
Asafoetida / Hing - a pinch

Preparation:

Cut the okra and onion into small pieces.
Heat oil in a pan; add mustard seeds & urad dhal.
When the mustard seeds crackle, add curry leaves & hing.
Then add the okra and fry.
Add the onions while the okra is half cooked and fry for 2 minutes.
Now you can add the chilly, coriander and turmeric powders.
Add salt and mix well.
Close the lid and keep the flame low.
Let it cook for 2 minutes.
Sprinkle the gram flour & stir fry for a minute.This will make the okra crispy.
Garnish with coriander leaves and serve.

Note:

It is better to fry the onions after the okra, so that it will not be over fried.