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Written by Haneeda   
Healthy and vibrant beetroots cooked with coconut milk.Mom always served this along with a ‘fish curry and rice’ lunch. The combination is delicious.

1200714431_beetroot.jpg

Ingredients:

2 medium beetroots (cut into matchsticks)
1 onion sliced
3 curry leaves
1 pinch mustard seeds
1 /4 tsp jeera / cumin seeds
1 /4 – 1 /2 tsp chili powder
1 /2 cup coconut milk
2 tbsps oil
salt to taste

Procedure:
  • Heat oil.
  • Add mustard, jeera seeds and curry leaves.
  • When it crackles add the sliced onions with a bit of salt and cook till translucent.
  • Add the cut beetroot along with some chili powder .Mix well.
  • Cover and let it simmer till the beetroot is cooked.
  • Add the coconut milk and simmer for about 3 mins.
  • Your healthy side is ready to be enjoyed!
Tips:

The leaves of the beetroot plant are edible – cook it as you would cook spinach!

To remove beetroot stains from fingers - rub with wet salt and lemon juice and then wash hands with soap and water.


Ease of preparation: Easy

No. of servings: 4 - 6


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