This is a beetroot gravy cooked in Chinese style. It is easy to cook and goes well with chapathi, roti and naan.

Serves: 4

1 beetroot grated and steamed
1 onion finely chopped
½ capsicums chopped
1 tbsp tomato sauce
1 tbsp soya sauce
1 tsp red chilli powder
1 tbsp corn flour dissolved in ¼ cup water
½ tbsp garlic paste
½ tbsp ginger paste
Salt to taste
4 tbsp oil
A pinch of ajinimoto (optional)
Coriander leaves


Heat oil in a pan; add onions and sauté till it turns golden. Then add garlic paste and ginger paste and sauté for a minute. Then add beetroot and capsicum. Sauté for some time till the capsicum is tender. Then add red chilli powder, tomato sauce, soya sauce, salt and ajinimoto. Mix well and cook till the raw smell goes and oil separates. Finally add ½ cup water and bring to a boil. Then add the corn flour dissolved in water, stir and cook for 2 minutes. Reduce heat, close a lid and cook for 3 to 4 minutes. Beetroot capsicum gravy is now ready. Garnish with coriander leaves and serve hot.


  1. This is a new one ,looks yummy..

  2. Anila, bangaloreJuly 17, 2012 at 6:53 PM

    lovely dish, i made it waiting 4 my hubbys reaction


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