Beetroot & Coconut Curry

My addiction to beetroot is getting more and more serious…  If you are fed up with beetroot salad and borsch (Russian soup), this easy curry is for you!

ingredients for 4:

1 medium size beetroot (about 300g)

1 big potatoe

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon turmeric

2 cm cinnamon

1 onion finely chopped

2 green chilies

3 cloves garlic, crushed

1/2 cup grated coconut

a dozen curry leaves

1 tablespoon oil

Preparation:

Dry roast  the coconut and curry leaves in a pan.When the coconut starts to become golden, remove from the heat and keep aside.Heat the oil in a pan. Add the cumin and mustard seeds. When they splutter, add the turmeric. Stir and add the onion, garlic, chilies and cinnamon. Reduce the heat and cook until the onion start to become slightly golden. Add the beetroot, potatoe and the coconut/curry leaves mixture. Mix well. Add about 1.5 cup of water. Cover and simmer on medium heat for about 30 minutes.

Sprinkle with some fresh curry leave and coconut and  serve with basmati rice.

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