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This recipe was recommended in a book review of "Mangoes and Curry Leaves" aptly subtitled, Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid. I asked in the Recipe Request forum if anyone had the recipe. Thanks to excellent sleuthing by Tasha Leah, I was given a link to the recipe, and I want to share it with anyone who loves Indian food (actually a Sri Lankan recipe). The taste was exceptional, and the meal looked like a plate full of jewels when served with Amazing Peas (indian), and carrot curry. I used roasted beets that I had in the freezer, so the dish was quick and easy to make. With beets abundant and cheap in the markets right now, why not roast some to freeze for making this dish throughout the winter? (Roast in foil, and peel before freezing).(Directions for using precooked beets will be found at the end. I have made minor adjustments to the recipe to suit available ingredients in my area.
Units: US | Metric
Serving Size: 1 (144 g)
Servings Per Recipe: 4
The following items or measurements are not included: