Beets – 2 cups (diced into small cubes)
Celery – 1 cup (chopped into bite size)
Onion – 1 diced
Black gram – 2 tbsp
Bengal gram – 2tbsp
Cumin powder – ½ tsp
Turmeric – 1/4th tsp
Cayenne Pepper – 1/4th tsp
Salt – per your taste
Curry leaves – 10
Crushed Garlic cloves + Ginger (1 inch)
Extra Virgin Olive oil – 2 tbsp
Heat up a stainless steel pan and fry the black gram and Bengal gram until they are golden brown. Allow these to cool and put in a small mixer with cayenne pepper and salt. Set this powder aside.
In the same pan, heat up the oil and add the curry leaves; let it sit for about 30 seconds. Then fry the onions till they sweat (1 minute) and add the crushed ginger-garlic. Add turmeric and then the vegetables. Set on high and stir fry for five to ten minutes. Add the cumin powder and the powder prepared previously (black gram and Bengal gram flour). Stir the ingredients for another minute. Now the stir fry is ready!
Preparation Time: ½ hour