Ingredients

• Vegetables: Beetroot (chopped), Carrot (chopped), Onion (chopped), Tomato (thinly sliced).
• Aromatics: Ginger-Garlic Paste (Allam Velluli), Cumin Seeds (Jilakara).
• Liquid Base: Milk, Water.
• Spice Powders: Turmeric (Pasupu), Red Chili Powder (Karam), Salt.
• Flavor Boosters: Coconut Powder (Kobbari Podi), Sesame Seed Powder (Nuvvula Podi), Coriander Powder (Danyala Podi).
• Pantry: Oil.

Preparation

1. Chop: Cut the beetroot and carrot into small, even-sized cubes so they cook at the same rate.
2. Slice: Thinly slice the tomatoes so they melt easily into the gravy.
3. Powders: If you don't have them ready, lightly roast and grind sesame seeds (nuvvulu) and dry coconut (kobbari) into fine powders.

Instructions

1. The Tempering: Heat oil in a pressure cooker. Add cumin seeds (jilakara) and let them splutter.
2. Sauté: Add the onions and sauté until translucent. Stir in the ginger-garlic paste and turmeric (pasupu), cooking until the raw smell is gone.
3. The Veggies: Add the chopped beetroot and carrots. Stir well to coat them in the oil.
4. Spice & Tomato: Add the red chili powder (karam), thinly sliced tomatoes, and a little salt.
5. Creamy Addition: Pour in the milk. Cover the cooker lid lightly (without locking) and let it simmer for a minute to allow the flavors to meld.
6. Nutty Seasoning: Add the remaining salt, coconut powder (kobbari podi), sesame powder (nuvvula podi), and coriander powder (danyala podi).
7. Final Cook: Add a little water if the mixture is too dry. Now, close the pressure cooker lid securely with the weight (whistle) on.
8. The Whistles: Cook for 3 whistles on medium flame. Once the pressure releases naturally, open the lid and give it a gentle mix.