Cooking web notes

It has been ages i prepared gravies with beetroots, today i went for this easy breezy beets cooked along with some leftover watermelon white rinds as kurma, this kurma goes awesome along with rice and rotis..Yeah its a two in one gravy, can enjoy absolutely with rice along with papads or with spicy potato fry and as gravy along with rotis..Usually i used to prepare ginger garlic paste and with a grounded paste prepared along with grated coconuts and fennel seeds  for making kurmas but this time i went for a easy method to prepare this gorgoeus looking kurma and the whole cooking process was quite easier than the usual way of making kurmas..Sending to Healing Foods-Beetroot guest hosted by Priya, event by Siri and Akila's DIsh Starts with 'B'...



2nos Beetroots (chopped as cubes)
2cups Watermelon white rinds (chopped)
1/2tsp Cumin seeds
2nos Bay leaves
Few curry leaves
Salt
Oil
Coriander leaves (chopped)

To Grind:
2nos Onions
2nos Tomatoes
8nos Garlic cloves
1/2inch Ginger
4nos Green chillies
1tsp Peppercorns
1/2cup Grated coconut
1tbsp Coriander seeds
1tsp Fennel seeds
1/2inch Cinnamon stick
2nos Cloves
1tsp Poppy seeds
2nos Cardamoms

Grind all the ingredients given in the list to grind as thick paste..In a pressure cooker, cook the cubed beets and chopped watermelon white rinds with salt and enough water upto 3whistles..Now heat enough oil in a heavy bottomed vessel, cook the masala paste for few minutes, add the salt and cooked veggies with cooked water to the masala and cook for few minutes..Temper the kurma with cumin seeds,curry leaves and bayleaves..

Finally garnish the kurma with coriander leaves and enjoy warm with rice and rotis..