3-4 medium beetroots, peeled and cubed
4-6 shallots, finely chopped
2-3 garlic cloves, crushed and chopped
To grind together:
3 Tbsp grated coconut
½ - ¾ tsp cumin seeds
3-4 red chillies
1 Tbsp coconut oil
½ tsp mustard seeds
½ tsp urad dal
A pinch of asafoetida
4-5 curry leaves
1-2 red chillies
In a pan, heat the oil & add the ingredients for the seasoning. Add the garlic and shallots. Sauté.
Add the beetroot cubes. Mix, and cover and cook till tender, 8-10 minutes or so.
Add the ground coconut mixture. Mix well and cook for 3 minutes or so.
Serve hot. My favorite way to eat this is with some steaming hot rice, pulissery and pappadam.