Description
beets fried up with Indian spices, coconut, lemon and cilantro.
Ingredients
Scale
- 3 cups beets, cubed
- 2 teaspoons oil
- pinch of hing (asafoetida )
- 1/2 teaspoon mustards seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 fresh curry leaves (I usually freeze my leaves to keep them longer)
- 1 dry red chili (optional)
- 1/2 teaspoon turmeric
- salt to taste
- 1–2 tablespoons frozen fresh grated coconut (optional since beets are pretty sweet)
- lemon (optional)
- cilantro for garnish
Instructions
- Cut beets into small cubed pieces.
- In a pan heat oil under a medium flame.
- Put in a good pinch of hing.
- When it is golden, add the seeds and dal.
- When the urad dal starts to become brown, add the curry leaf and the chili broken in half.
- To this add the cut beets and turmeric.
- Mix it all up and continue to cook.
- Cover and check on them every few minutes. Add a few tablespoons of water to make sure the beets do not stick to the pan.
- Cook them for about 15-20 minutes until they are tender.
- Turn off the heat and add salt, lemon and coconut and mix.
- Garnish with cilantro.
- Prep Time: 15 mins
- Cook Time: 30 mins