Beetroot and Onion
Recipe produced by The Cotswold Chef
350g raw beetroot
4tbsp vegetable oil
1tsp cumin seeds
1 clove of garlic
1tsp plain flour
1/2tsp cayenne pepper
1. Peel the beetroots and cut them into wedges about 5cm (2 inches) in length
2. Put the oil in a medium pan. When hot, put in the the cumin seeds and let them sizzle for 5 seconds
3. Add in the onions. Stir and fry for about 2 minutes. Put in the flour and cayenne, stir and fry for a minute. Put in the beetroot, tomatoes, salt and water. Bring to a simmer. Cover, turn the heat to low and simmer for 30 minutes until the beetroots are tender
4. Remove lid, turn up heat and cook uncovered for about 7 minutes or until the sauce has thickened slightly.
This dish may be made ahead of time and re-heated.
The Cotswold Chef informs us that this was originally a recipe developed by Madhur Jaffrey.