Ingredients:

• 1/2 kg – Beetroot
• 1 tsp – mustard
• Curry leaves – a sprig
• 3 – dry chillies, de-seeded and broken up
• 1/2 tsp – Channa dal
• 1/2 tsp – Urad Dal
• 2 – Green chillies
• Salt – to taste
• 1 tsp – oil
• 2 tbsp – grated Coconut

Method:

1. Wash beetroot, peel and chop finely.
2. Heat oil in a kadal, add curry leaves, dry chillies, mustard seeds.
3. When it begins to pop, reduce the flame and add the green chillies, channa dal and urad dal and wait till they brown a bit.
4. Add the chopped beetroot and salt and mix well.
5. Reduce the flame, sprinkle 1/2 cup of water, cover and cook on a low flame till vegetable is cooked and the water has dried up.
6. Add grated coconut just before removing from fire.

Recipe courtesy of Pearl Subramanian