Beet and Potato stir-fry/wrap


I always fall for the color of this stir fry, deep bleeding purple beets and pink potatoes! It just makes my day brighter!
Potatoes hold the salt and spice better, and balance out the sweetness of the beets. Try it!

What I used: Serves 4
2 cups beet cut into matchsticks
1 cup potatoes peeled and cut into matchsticks
1 cup onions diced
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp kadale bele (split channa dhal)
½ tsp uddin bele (split black gram)
2 tsp olive oil

In a saucepan on medium-high heat, add a tsp of oil. Add the lentils, green pepper and onions together, and roast them for 2-3 minutes. Toss in the beets and potatoes. Constantly work the spoon to roast it until it gets soft, about 3 minutes on high. Add in all the powders. Cover and let cook for 7-10 minutes on low. We are done.
I usually cook this stir-fry for dinner, as a side dish. The remaining is wrapped into chapathi/tortilla rolls for lunch the next day. Enjoy!

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