Recipe Of The Week – Chukandar Tamatar

springtimeThis is my all time favorite vegan recipe.  I hated eating vegetables as a kid.. I think the only vegetable I ate were potatoes. So my mum played a lil trick on me and not only did it fall for her trick, I also fell in love with this beetroot and tomato recipe.

It’s quite a silly story, but my mum sold the idea of eating beetroot to me , by telling me that if I will eat this, my cheeks will turn pink (like all the pretty ladies in TV shows). So I tried and even liked it but my cheeks never turned pink! As I grew up, I realized that the pink cheeks were thanks to the Rosy Blush that they used to wear and not beetroots! The power of makeup rather than the power of beetroots!(LOL!)

I figured it out too late, and had already fallen for the the taste of my mum’s Chukandar Tamatar. I love it with plain boiled rice and here it is for you guys.chokandar2

Chukandar Tamatar (Beetroot with Tomatoes)

Serves 3-4 persons


Ingredients:

  • 500 gm Chukandar (Beetroot – peeled and cut into thin strips like french fries)
  • 500 gm Tomatoes
  • 1 tsp. Cumin Seeds (Zeera)
  • 1 tsp. Salt
  • 3-4 tbsp. Oil
  • 3-4 Green chillies (whole)
  • 3 tbsp. Coriander leaves (Hara dhanya)

 

Directions:

  1. Fry zeera in oil for a few minutes.dsc_0003
  2. Put chukandar, tomatoes, salt and 1/2 cup water and cook covered on low-medium heat.chokandar1-2
  3. When the chukandar is soft and done, increase the stove to dry the water and let the oil separate from it. dsc_0014
  4. Add chopped haradhanya and whole green chilies and then close the stove.dsc_0017
  5. Garnish with haradhanya and green chillies. Serve with boiled rice or with daal and chapati.

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I just love it with plain rice. Try it and let me know how you prefer it?

For my other recipes, check out my Recipe Book

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