Peel skin of beetroot, wash and grate it. Slice onions its lengthy pieces and as well as capsicum. Heat oil in kadai, add onion, capsicum. Stir well till onion splits and then add beetroot, turmeric powder, jeera powder, salt, chilli powder. Mix well and close the lid. Cook till the vegetable is cooked wih instant stiring. Now add coconut milk and allow a boil. The dish is ready to serve.
This gravy suits very good for chapathi and idli. It will be creamy, sweet and also spicy as we add chilli and jeera. This will be an attracting dish for kids also.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin