This dish is a slightly sweet, slightly spicy sidekick that is a refreshing and visually striking accompaniment. The important thing is to get the beets and their greens shredded very fine. And PLEASE wear an apron for this...unless, of course, purple splatters are your style. There is no liquid in this curry, so it will be dry. And very purple. Enjoy!
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
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