Introduction
A simple, earthy curry from Uttarakhand made with locally grown beetroots and potatoes, flavored with minimal spices.
Historical Relevance
This dish originates from Kumaon villages, where root vegetables were staple foods in hilly, colder climates.
- Preparing the Vegetables
- 2 potatoes, diced
- 2 medium beetroots, peeled and diced
- Cooking the Curry
- Heat ghee, temper cumin seeds
- Add vegetables, salt, turmeric, and simmer till tender.
Pro Tips: Cook covered to retain moisture and earthy flavors.
Serving Suggestions: Best with steamed rice or chapati.
Fun Fact: Often prepared during festivals in Kumaoni households as a simple, nutritious dish.