Beetroot Fry
A quick and vibrant South Indian beetroot stir-fry with aromatic spices and a touch of coconut.
Equipment
Ingredients
Main Ingredients
beetroot (grated)
500 g
onion (chopped)
150 g
green chili (slit)
2 pcs
curry leaves
1 sprig
mustard seeds
1 tsp
cumin seeds
1 tsp
turmeric powder
0.5 tsp
red chili powder
1 tsp
salt
1 tsp
sunflower oil
2 tbsp
grated coconut
3 tbsp
Instructions
Prepare beetroot
Wash, peel and grate the beetroot.
Heat oil and temper spices
Heat oil in a pan, add mustard seeds and let them splutter. Add cumin seeds.
Sauté onion and aromatics
Add chopped onion, green chili and curry leaves. Sauté until onion turns translucent.
Add beetroot and spices
Add grated beetroot, turmeric, red chili powder and salt. Mix well.
Cook beetroot
Cover and cook on medium heat for 8–10 minutes until beetroot is tender.
Finish and garnish
Add grated coconut if using. Stir well and cook for 1 minute more.
Serve
Turn off heat and serve hot with rice or chapati.
Original recipe
Storage
Best consumed fresh but can be stored in an airtight container in the fridge.
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