Ingredients:
- 500 grams beetroot
- 1/2 cup fine desiccated coconut
Ingredients - Spice mix:
-
1/2 tsp turmeric
-
3/4 tsp ground cumin
-
1/4 tsp asafoetida (hing)
-
1/2 tsp black pepper
-
1 tbsp ghee / coconut oil
-
1/4 tsp mustard seeds
-
1/4 large red onion - diced
-
1/2 green chilli - chopped (optional)
-
1 tsp fresh ginger - minced
-
1 sprig fresh curry leaves
-
1 x handful chopped coriander
-
splash of water
-
1 tbsp ghee/ coconut oil
-
1-2 tsp sea salt
Method:
Grate the beetroots on the largest holes of your hand grater and set aside in a bowl. You can also use a food processor for convenience.
To toast the coconut, heat a fry pan on medium. When the pan is hot, add the desiccated coconut and cook stirring regularly until the coconut has become golden. Be sure to stay present and keep watch as it cooks quickly and can easily burn. Scoop out into a small bowl and set aside.
Combine the spice mix in a small dish.
Heat the ghee or coconut oil in a deep frying pan or clay pot on medium heat. When the oil is hot, drop in mustard seeds and cook for 10 seconds, throw in the onions and stir well, cook them until they’ve have softened and browned. Add in the ginger, curry leaves & green chilli, cook for a few minutes.
Add the spice mix and cook for 10 seconds, then add the beetroot and stir to evenly coat it in the spices. Add 50ml water and 1.5 tsp salt, place the lid on and allow the beetroot to steam and become soft.
Check after 5-10 minutes or when you notice steam coming from the lid, Give it a stir. You want the beetroot to have softened. If the water has
evaporated and the beetroot is still hard, add a splash more water & continue cooking.
Once the liquid has evaporated and the beetroot is soft, add the toasted coconut and leave to sit for 5 minutes with the lid on.
Sprinkle in the fresh coriander and mix well, save a little coriander for a garnish on top. Serve hot, warm or cold.
