Beetroot Thoran - Beet Saute with Coconut
Glorious pink-red beets, that are sautéed with a simple mix of curry leaves, coconut and green chillies lends to an earthy, sweet and a tad bit spicy salad of sorts, that works as a great side with rice!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
- 2 medium red beets , peeled and chopped into small cubes
- 1 tbsp grape seed oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 2 Thai green chillies
- salt , to taste
- 1/4 cup of grated coconut
Cook the chopped beet cubes in water, till soft. Drain and keep aside. ( you can save the drained water to be used as stock as well)
Heat the oil in a sauté pan. Add the mustard seeds and once they splutter, add the curry leaves to the pan. Toss in the cooked and drained beets and salt. Pulse in a food processor or crush in a mortar pestle, the coconut and green chillies together till they are just about mixed. Add the coconut mix to the beets and mix well. Let the mixture cook for a couple of minutes. Remove from heat. Serve with rice.
Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 215mg | Potassium: 302mg | Fiber: 4g | Sugar: 7g | Vitamin A: 215IU | Vitamin C: 109.4mg | Calcium: 34mg | Iron: 1mg