Ingredients

PREPARATION

• 3 medium Beets and 5 small potatoes cubed
• 1 red bell pepper
• 2 medium tomatoes
• 1 tsp turmeric powder
  
• a pinch of Best Hing Ever
• 2 tsp jaggery shavings or powder
  
• 2 full tbsp Prana Kitchens Utsava Spice Blend
  
• 1 cup grated coconut
• 2 tbsp coconut oil
• 1 tbsp ghee
• 1/4 cup of chopped coriander
• Salt to taste
  

• In a heavy-bottomed pot, add coconut oil. To this add the chopped red bell pepper and saute for 2 minutes.
• Add turmeric and chopped tomatoes and saute for another 2 minutes
  
• Add the hing, salt, and give it a good mix. Let it cook for about 5 minutes.
• Add this to a blender along with Prana Kitchens Utsava Spice Blend and grated coconut when it cools and give it a good smooth blend.
• While blending, use the same pot to saute chopped beets and potatoes in ghee until the vegetables are cooked.
• Add the ground spice sauce and cook for another 5 minutes until everything is incorporated well with the vegetables.
• Garnish with chopped coriander leaves. You can enjoy the kurma with cooked wild rice or chapatis

Ready in 20 minutes

Serves 2 people