Beetroot Mezhukkupuratti

Ingredients (Serves 3 – 4)

1. Beetroot – 1 large, cut into thin pieces

Salt – To taste

Water – 1/4 cup

2. Coconut oil – 2 – 3 tsp

Mustard seeds – 1/2 tsp

Curry leaves – A few, torn

Shallots – 4 – 5, thinly sliced

Green chilies – 2- 3, slit

Method

1. In a kadai, cook the beetroot pieces adding 1/4 cup water and salt until soft and water completely evaporates. It takes about 8 – 10 minutes.

2. Heat coconut oil in a pan/kadai and splutter mustard seeds.  Add curry leaves, green chilies and shallots. Cook for a few minutes. Add cooked beetroot pieces and cook for 6 – 8 minutes, stirring occasionally. Switch off. Serve with rice and other side-dishes.