Ingredients (Serves 3-4 people)
1 large beetroot, finely chopped
1 medium onion, finely chopped
1 tbsp coconut oil
1/4 tsp mustard seeds
1/4 tsp urad dal
2 dry red chillies
a twig of curry leaves
2 tbsp water
salt to taste
To grind
1/2 cup grated coconut
1/4 tbsp chilli powder
1/4 tsp turmeric powder
4 or 5 shallots
1/4 tsp cumin seeds
3 or 4 curry leaves
Preparation
1. Heat oil in a kadai. Add mustard seeds to the oil. Once it splutters add urad dal, dry red chillies and curry leaves.
2. Once the urad dal turns light brown in color, add the chopped beetroot along with salt. Add 2 tbsp water and mix well. Cover the kadai with a lid and cook in low flame. Stir occasionally.
3. When the beetroot is half cooked, add chopped onion with this and again cover the pan with lid and cook in low flame.
4. In the mean time take all the ingredients mentioned in the "to grind" section in a blender and grind to a coarse mixture without adding water.
5. Once the beetroot and onion is soft, add this ground mixture to it and mix well. Again close the kadai with lid and cook in low flame for 5 minutes or until the beetroot is completely cooked, stirring occasionally.
6. Now remove the lid and stir fry 5 more minute stirring continuously.
7. Turn off the heat and serve warm as a side dish.
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