Beet-Root Curry

Ingredients

• 5 cups beet-root, peeled and cut into small cubes
• 4 tsp vegetable oil
• 1 1/2 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds
• Asafoetida powder (hing), a pinch
  
• 4-5 red chillies, broken into a few pieces
• 5-6 curry leaves
• 2 tbsp coconut, freshly grated
• Salt to taste

Preparation

1. Place the beet-root in a mirowave-safe bowl along with salt (rub the salt over the pieces) and a few sprinkles of water and cook in the microwave for 5-6 minutes or until tender (add more water if needed).
   
   
2. Heat the oil in a medium skillet or pan. Add the asafoetida powder, urad dal and fry until almost golden. Add the mustard and cumin seeds and fry. As they start popping, add the red chillies and fry for a couple of seconds. Add the curry leaves and fry for a second.
   
   
3. Add the cooked beet-root (along with any leftover water) and salt as needed.
   
   
4. Cover and cook on medium heat for a couple minutes.
   
   
5. Add the coconut and saute the beet-root curry for a few seconds, and remove from heat.
   
   
6. Serve the beet-root curry with plain rice, ghee (clarified butter), and pappadums.

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