Cumin Beetroot with Onions

|Carmine-coloured and speckled with cumin seeds a side dish which makes a vibrant addition to any curry.|tomatoes|350g raw beetroot4 tablespoon vegetable oil1 teaspoon cumin seeds1 clove garlic peeled and very finely chopped100g onions peeled and coarsely chopped1 teaspoon flour0 teaspoon cayenne pepper225g tomatoes peeled and very finely chopped1 teaspoon salt300 ml water|Peel the beetroot and cut them into wedges. A medium-sized beetroot about 5cm in length should for example be cut into 6 wedges.Put the oil in a medium-sized pan and set over a medium heat. When hot put in the cumin seeds. Let them sizzle for 5 seconds and put in the garlic. Stir and fry until the garlic pieces turn golden.Put in the onions. Stir and fry for 2 minutes. Put in the flour and cayenne. Stir and fry for a minute. Now put in the beetroot the tomatoes salt and water. Bring to a simmer. Cover turn the heat to low for 30 minutes or until the beetroot are tender.Remove lid turn up heat to medium and cook uncovered for about 7 minutes or until the sauce has thickened slightly. This dish may be made ahead of time and reheated.|30.00 minutes|4|https://ziabharucha.com/beets-with-onions-shorvedar-chukander/