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!
Servings 2 servings
- 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
- ¼ cup grated coconut I use freshly frozen grated coconut. You can find it in the freezer aisle of any Indian grocery store.
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 the coconut and green chillies together in a food processor or crush in a mortar pestle, 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.
Serving: 1cup | Calories: 187kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Sodium: 218mg | Potassium: 324mg | Fiber: 6g | Sugar: 8g | Vitamin A: 216IU | Vitamin C: 109mg | Calcium: 34mg | Iron: 1mg