- 1 large Beetroot (finely chopped or shredded)
- 2 shallots (Indian small onion) sliced
- 2 pods garlic (chopped)
- 2 green chilli slit
- 1/4 tsp cumin seeds
- 1/4 cup grated coconut
- 1/4 tsp turmeric powder
- 1 tsp mustard seeds
- 1 curry leaves sprig
- 2 tsp vegetable oil
- salt (to taste)
Mix thoroughly the chopped beets, grated coconut, with turmeric powder, shallots, cumin seeds, garlic, salt and curry leaves
Heat oil in a pan. Add the mustard seeds and when it’s starts to splutter.
Add the beet mixture and sprinkle very little water on the top and cover the pan and cook on low heat, stirring occasionally
After 5 minutes remove the lid and stir fry for another 5 minutes.
Serve hot. Goes well with rice as a side dish
Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 132mg | Potassium: 292mg | Fiber: 4g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 12mg | Vitamin E: 1mg | Calcium: 16mg | Iron: 1mg