ANNUCHEF

Procedure:

1) Heat Oil in a pressure cooker.
2) Once the Oil is heated add Onion and fry till it is transparent.
3) Add Ginger Garlic Paste and fry for 2 minutes.
4) Add Tomatoes, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and mix well. Cook the Tomatoes till it

     becomes soft.
5) Add Carrot, Beetroot and cook for 2 minutes.
6) Add 1 cup of Water and mix well.
7) Close the lid and leave for 4 whistles or till the vegetables are cooked in medium flame.
8) Open the lid and add Coconut Paste and mix well.
9) Leave in low flame for 10 minutes.
10) Switch off the flame.
11) Transfer it into a plate.
12) Carrot Beetroot gravy is ready to serve.

Ingredients:

Carrot (chopped) – ½ No.
Beetroot (chopped) – ½ No.
Onion (chopped) – 2 Nos.
Tomato (chopped) – 2 Nos.
Coconut Paste – 4 tablespoons
Ginger Garlic Paste – 1 teaspoon
Turmeric Powder – ½ teaspoon
Chilli Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Salt as per taste

Oil – 3 teaspoons

CARROT BEETROOT GRAVY