In heavy bottom pan, warm oil, throw in cinnamon clove let them splutter, add green chillies. After 30 to 40 secs, quickly add finely chopped onions.
Saute till they are transparent and start to turn pale brown, add ginger garlic paste; fry for 40 to 50 sec till raw flavour goes. Then add cooked beetroot, fry for two mins, add chilli powder, turmeric, coconut milk, cooked potato and salt to taste. Bring it to boil until you get the required consistency.
Garnish with chopped coriander, mint and one tbsp of lemon juice.
Recipe Courtesy: A Pinch of Love
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.