Sometimes it can be difficult task to come up with a side dish or curry for chapathi / roti. You cannot serve the same onion-tomato gravy everyday! It has to be different, interesting and healthy too, and the biggest part - it should appeal to kids. Potato is everyone's favorite vegetable and I sneaked in carrot and beetroot to whip up this healthy curry.
This curry is full of balanced flavors - it's got mild sweetness from the carrots and beets, tanginess from the tomatoes and heat from the chillies and spices. I cooked this root vegetable curry in pressure cooker as it enhances the flavor of the curry. The lovely color of the curry is sure to attract even the fussy eaters. Serve this curry with chapathi / roti or poori.
Notes and Tips
- You can use tomato puree instead of tomato paste. To make puree use 3 medium-size tomatoes and reduce the gravy until thick.
- You can cook the curry in a kadai too. If cooking in a kadai, cover and cook for 15-20 minutes or until the vegetables are cooked.
- The curry is mildly sweet, to increase the spice you can add more green chillies or red chilly powder.