- 2 medium-size beets
- 1 1/ 2 teaspoon coconut oil
- 1/ 2 teaspoon black mustard seeds
- 1/ 2 small red onion, chopped
- 4 fresh curry leaves
- 1/ 2 teaspoon fenugreek seeds
- 1/ 2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/ 2 cup water
- 1/ 2 cup full fat coconut milk
- 1/ 4 teaspoon red chili powder
- 1 green chili, sliced
- 2 inch pandan leaf, optional
Peel, wash and cut each beet into half and slice each half thinly, into1/8″slices ( it doesn’t have to be exact ). Next stack the slices together and cut the slices into 1/8″ thin strips. Remember the strips needs to be the same size as this helps to cook the beets evenly.
Place a medium-size pan on medium-high heat and add 1 1/2 teaspoons coconut oil. Next, add 1/2 teaspoon black mustard seeds and let it splutter(pop).
Now add in chopped red onions, curry leaves and fry it for few seconds or until the onions turn pink and translucent. Follow by adding 1/2 teaspoon fenugreek seeds stir well. Add the cut beetroot, 1/2 teaspoon turmeric powder and 1 teaspoon salt. Stir well and saute for 2 minutes.
Add 1/2 cup of water, stir well and let it cook for 5 minutes until the water has reduced in half and beetroot is cooked. Make sure not to overcook the beetroot. It should have a slight crunch to it.
After 5 minutes reduce the heat to medium-low pour the 1/2 cup thick coconut milk, add the chili powder, sliced green chili, and the pandan leaf. Stir well until combined. Simmer the curry for 2 minutes. *Make sure to stir the curry while it is simmering to avoid the coconut milk from curdling. Take the curry off the heat. Serve warm with a bowl of rice, roti or crusty bread.