Name: Curry with Reds recipe by Abhinetri V at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Beets (diced) - 1 cup; Red Amaranth Leaves - 1cup; Tomato puree - 1 cup; Water - as required; Ginger & Garlic paste - 1 teaspoon; Salt to taste; Turmeric powder - 2 pinches; Seasoning - Oil/Ghee - 1 tablespoon; Mustard seeds - 1 teaspoon; Cumin seeds - 1 teaspoon; Chopped Onion - 1/2 cup; Red chilly - 2

ABOUT Curry with Reds RECIPE

Beets are one of the most antioxidant rich vegetables , great source of potassium, fiber, folate, vitamin C, and nitrates which is essential for our body . Red Amaranth is rich in iron , synthesizes hemoglobin in red blood cells, a hematopoietic function and carries oxygen .It is the best food for pregnant women parturient vegetables. The elderly can also consume this colorful curry as this curry can be considered a powerhouse of iron,vitamins and minerals.

Ingredients Serving: 4

Beets (diced) - 1 cup
Red Amaranth Leaves - 1cup
Tomato puree - 1 cup
Water - as required
Ginger & Garlic paste - 1 teaspoon
Salt to taste
Turmeric powder - 2 pinches
Seasoning - Oil/Ghee - 1 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Chopped Onion - 1/2 cup
Red chilly - 2

Instructions

Pour water to a hot pan. Add diced beetroot , salt to it and cook until the beets turn tender.
In the meanwhile , heat oil in a pan over a low flame.Add the chopped red amaranth leaves,salt to it. Saute for a minute. Then turn off the flame.
Heat ghee / oil in another pan. Add the ingredients of seasoning and saute until the chopped onions turn translucent.
Now add the tomato puree and salt to it. Cook until the raw smell goes off.
Transfer the cooked beets , red amaranth leaves and ginger- garlic paste to the above seasoning.
Cover it with a lid . Allow it to cook for 5 minutes over a low to medium flame.
Turn off the flame when cooked and transfer the curry into a serving plate.
Serve hot with rice or chapati or khichdi.

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