Beetroot - 3 medium
Onion - 1 medium
green chili - 2
curry leaves - 8
garlic - 5
salt - 1 tsp
red chili powder - 1 tsp
coriander powder - 1/2 tsp
(Dry) Coconut Powder - 2 Tbsp
Cilantro - 1 Tbsp
Oil - 1 Tbsp
Trim the edges and peel the Beetroots. Cut into half and boil in 3 cups of water in microwave on high for 5 minutes. let it cool.
Heat the oil in the non-stick pan. Once it is hot add the Indian Tempering. ( Add 1 Red Chili, 1 tsp Chana Dal, 1 tsp Urad Dal, 1/2 tsp Cumin Seeds, 1/2 tsp Mustard Seeds, saute them until lentil turn into golden color)
Now add chopped curry leaves and garlic. saute them for 1 min.
Add chopped green chili and onion. saute them for 2 min.
Once the onions are sauteed, add chopped beetroot to the pan.
Add salt and cook it on slow for 3 to 4 min.
Now add red chili powder and coriander powder and stir-fry on high for 2 min.
Add the Coconut Powder and mix it very well.
Taste and adjust all the seasonings accordingly. Top with some cilantro, switch off the stove and transfer it into serving bowl.