Beet root kurma

Ingredients	Quantity
Chopped beet root	1 cup
Chopped potato	½ cup
Chopped tomato	½ cup
Chopped onion	1 cup
Green peas	¼ cup
Ginger garlic paste	1 table spoon
Red chili powder	1 tea spoon
Dania seeds	1 table spoon
Red chili	6
Cumin seeds	1 tea spoon
Fennel seeds (sump)	1 tea spoon
Cashew	¼ cup
Coriander leaves	Few
Whole garam masala	1 table spoon
Coriander leaves	Few
Salt	To taste
Turmeric	Pinch
Oil	2 table spoon
Coconut	2 table spoons
Poppy seeds	1 table spoon
Coconut milk	¼ cup
Curd	2 table spoons

Preparation method

1. Heat the pan add red chili, Dania seeds cumin seeds, sump fry it for 2 minutes then add cashews, poppy seeds coconut fry it for 1 minute  then add whole garam masala fry it well then switch off the flame
2. Then grind it into a smooth paste. Keep it aside.
3. Heat the pan add oil to fry then add onions fry it for 2 minutes then add salt turmeric, ginger garlic paste fry it for 2 minutes then add chopped beet root, and potato mix it and cover the lid for 5 minutes.
4. Once cooked the beet root then add tomatoes, green peas, grinded paste mix it and cook it for 5 more minutes then add  red chili powder, coconut milk, curd, mix it well and cook it for 3 more minutes then switch off the flame. Garnish with coriander leaves
5. You can serve it with chapatti or parathas very tasty and yummy.. .