Ingredients
- 3 cups grated beets 4 medium beets peeled and grated
- 1 ½ cups white onion diced (1 large onion)
- 1 tablespoon minced garlic
- 15 curry leaves
- ¼ cup grated coconut*
- 1 green chili minced (2-3 if you like it spicy)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- ¼ teaspoon cayenne optional
- Salt to taste
- ¼ cup water
Instructions
- Dump the grated beets, onion, garlic, curry leaves, grated coconut and green chili into a bowl and mix.
- Heat coconut oil in a pan over medium heat and add mustard seeds.
- When the mustard seeds begin to splutter, add the beet mixture, turmeric, cayenne and salt and mix well.
- Add water, cover the pan and cook on low for 5 minutes.
- Remove lid and stir fry for another 5 minutes or until the liquid dries.
Notes
*I use the brand "Daily Delight" - fresh frozen grated coconut
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