A recipe for beetroot from Sri Lanka.
Ingredients
- 400 g beetroot peeled and cut into thick matchsticks
- 1 tsp fenugreek seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tbsp coconut oil
- A sprig of curry leaves
- 1/2 red onion sliced
- 1 plump garlic clove crushed
- 2/3 of a green chilli seeded and sliced
- 1 tomato sliced
- 100 ml coconut milk
- salt
Servings:
Instructions
- 1 In a bowl, use your hands to mix the beetroot with the fenugreek, turmeric, chilli powder and 1 tsp salt.
- 2 Heat a non-stick frying pan or wok over a medium-high heat. Add the coconut oil and curry leaves, then cook until they sizzle.
- 3 Now add the onion, garlic, chilli and a pinch of salt. Cook, stirring, for a few minutes, until the onion is starting to turn golden brown, then add the beetroot and fry for about 2 minutes, stirring to mix with the pan contents.
- 4 Add the sliced tomato and fry for a little longer. When it is starting to release its juice, add the coconut milk and 1 tsp salt. Cover and cook for 10-15 minutes, or until the beetroot is cooked through.
Share this Recipe
Powered byWP Ultimate Recipe