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KotW: Beet-and-carrot curry. June 23, 2009

Posted by panterazero in exotic!, Kip of the Week, vegetarian.

This is an adaptation of the curried beet recipe to be found at http://curryinkadai.blogspot.com/2007/11/cant-beet-this.html, to which I’m deeply indebted.  I had a few more vegetables to add and, sadly, not quite as wide a spectrum of Indian ingredients; before I make this again, I mean to go to Berkeley and scout up some curry leaves.  Regardless, this was delectable, and I regard it as an excellent candidate for additional development.

one bunch fresh beets (2 to 4, with greens)
four to eight small or medium carrots; if tender and thin-skinned, don’t peel
one cup frozen green peas, slightly thawed
1 cup medium or hot salsa verde or, if you’re lucky, New Mexico green chile sauce
two tablespoons skinless red lentils (masoor dal)
two tablespoons finely chopped ginger
one teaspoon yellow mustard seeds
one teaspoon black mustard seeds
one teaspoon whole cumin
one-quarter teaspoon ground turmeric
two tablespoons corn or canola oil

Cut greens off beets, stem the greens and soak them thoroughly in cold water.  Put beets in a saucepan with cold water to cover, bring water to a boil, and cook beets for five minutes.  Remove beets from water, allow to cool, and rub skins off beets under running water.  Drain and chop beet greens; combine greens with frozen peas.
Cut beets and carrots into chunks.  In food processor, julienne beets and carrots.

Heat oil in wok or sauté pan.  Add lentils, cumin seeds, black and yellow mustard seeds, sauté until mustard seeds start to jump; then add beets, carrots,  and ginger, and stir-fry until vegetables are almost tender.  Add the greens, peas,  and turmeric, and continue to stir-fry until greens are barely limp and peas are fully flawed.

© /KC June 2009



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