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Karthik Raja | all galleries >> Galleries >> The Cut and Paste Recipe Book > Beetroot curry
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13-MAR-2009 Jyothi Karthik Raja

Beetroot curry

Ingredients:
Pre-cut beetroot from the Indian store
Mustard seeds
Salt and chili powder to taste

Preparation:
Heat 2 tablespoons of oil and drop mustard seeds in when the oil is hot.
Defrost the beetroot (always store in the freezer) and drop into the oil. Watch when you pour as water droplets will make the oil splutter.
Stir fry and serve.

Canon EOS 40D
1/60s f/5.6 at 135.0mm iso400 full exif

other sizes: small medium original auto
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