Beetroot In Coconut Milk

Recipe By:
Courtney
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  • Yield 8 Servings
  • Level Medium

An Indian curry made of beetroot with coconut milk.
 

Ingredients

  • 1 large beetroot
  • 1 carrot, medium
  • 2 tablespoon ghee
  • 1 cup grated coconut
  • 1 teaspoon pepper powder
  • 1 teaspoon chilli powder (optional)
  • 1 teaspoon mustard powder
  • 1 tablespoon flour or rice flour
  • 1/2 -1 teaspoon sugar
  • Salt to taste
  • Grind to paste:
  • 1 medium onion, minced
  • 3 green chillies
  • 1/2 " piece ginger
  • A little coriander leaves, chopped
  • Juice of 1/2 lemon
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Directions

  1. 1. Boil beet root and carrot, peel and cut into cubes.
  2. 2. Add 1/2 cup boiling water to coconut gratings; leave aside.
  3. 3. When sufficiently cool, pass through a liquidiser - the coconut should be ground to a very fine paste.
  4. 4. Squeeze gratings, take out 'milk'. Repeat process and take out milk a second time.
  5. 5. Discard gratings, mix both the milk, add sugar, mustard and flour, mix thoroughly, set aside.
  6. 6. Heat ghee, add minced green chillies, onion and ginger; fry till onions are browned.
  7. 7. Add beet-carrot cubes, stir fry adding salt, pepper and chilli powders.
  8. 8. Add coconut milk, chopped coriander leaves and simmer on low heat for a min. Or two.
  9. 9. Remove from fire, add lemon juice.
  10. 10. Serve immediately with pulav or puris.