Ingredients
Scale
- 200 grams beetroot, grated or finely chopped
- 1/2 cup grated coconut
- 4 cloves garlic, minced
- 1/2 teaspoon mustard seeds
- 1 sprig of curry leaves
- 2 green chillies, finely chopped
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 2 teaspoon oil
- Salt, to taste.
Instructions
- Heat a pan and add oil. Splutter mustard seeds.
- Add garlic, green chillies and curry leaves. Stir until brown.
- Add half of the grated coconut. Stir until slightly brown.
- Add grated or finely chopped beetroot. Mix well. Cook covered for 3-4 minutes.
- Add red chili powder, cumin powder and salt to taste. Mix again. Cook covered for another 3-4 minutes.
- Sprinkle the remaining grated coconut and mix.
- Stir for a couple of minutes.
- Serve hot with steamed rice and accompaniments.
- Prep Time: 0 hours
- Cook Time: 0 hours