Beetroot-Carrot-Peas Curry over Steamed Rice

With new gadgets and appliances filling our lives each day, we have almost forgotten the older methods of cooking that involved almost no appliances and very less energy! Sometimes, getting back to the "raw foods" concept can be inviting and nutritious! I bought a huge red beetroot last week, just to catch up on some most-needed antioxidants, and after making beetroot cutlets and beetroot juice, I still had some left to try this simple Beetroot, Carrot and Peas Curry served over plain Steamed Rice. It not only tasted great, it was actually very good-looking, extremely healthy, and made me feel good that I had saved some power that evening!!

Ingredients
1/2 beetroot - boiled and chopped into small pieces
2 carrots - boiled and chopped
1 cup peas - boiled
1/2 cup tomatoes - chopped
salt - to taste
2 tsp black pepper
2 tsp garam masala powder
1 tbsp lemon juice
1/2 cup water
chopped coriander for garnish

Method
Boil all the vegetables first and keep aside.

Take a pan, add 1 tbsp oil to it, sprinkle some cumin seeds, and when they start spluttering, add the boiled vegetables. Add the water, salt, lemon juice and mix well.

Then add the chopped tomatoes and allow to cook, covered with a lid for 5-8 mins. When all the veggies look well-cooked, and the curry taken a deep pinkish-beet-red color, add the black pepper and garam masala powder to it. Garnish with chopped coriander.

Make some plain or Jeera Rice in a pressure cooker.

Take a serving dish, layer it with cooked rice, then top it with the sauteed beetroot-carrot stew. Serve hot and fresh!

This dish is full of tonnes of anti-oxidants, vitamins and fiber. Enjoy it for a healthy meal, with the satisfaction that you did something good for your body today! I'm sending this over to sweetnicks Antioxidant-rich-food event!