Beetroot Stir Fry is an easy and simple south Indian style side dish. It is a vegan, gluten-free recipe that pairs well with rice or chapati.
Wash and peel the beetroot and cut to cubes or grate as per your choice.
Instant Pot method:
Here I pre-cooked the beetroot using the pot in pot method.
Switch on the instant pot, add 1 cup of water into the inner pot and place the steamer rack and add the cubed or grated beetroot. Close the lid and select the pressure cook mode and cook for 4 minutes on high pressure. Once done, release the pressure naturally.
Heat a pan with oil. Add mustard, urad dal, channa dal, curry leaves and saute for few minutes.
Add the chopped onions and saute for few minutes or until the onion changes its colour.
Then add the cooked beetroot and saute for 2 to 3 minutes.
Add the red chilli powder, coriander powder, turmeric powder and salt to taste and mix well. Cook for 3- 4 minutes on medium flame.
Finally, add the peanut powder and mix well and switch off the flame.