Ingredients

• 4 large beetroots

• 2 tsp. oil

• 1 tsp. black mustard seeds

• 1 tsp urad/urid dal (black gram)

• 1 tsp. skinless chana dal (split Bengal gram, skinless)

• 10-12 fresh curry leaves

• 1-2 green chilli

• 1/2 tsp. turmeric

• 1 level tsp. salt, adjust to taste

• 1/2 tsp. Chilli powder or chilli flakes

• 1 tbsp. grated coconut flesh*

• Juice of 1/4th to 1/2 lemon

• *Note from Mamta; I use approximately 2 tbsp. coconut cream or a 2 inch block of creamed coconut instead of grated coconut. Adjust amount to taste.

Instructions

1. Scrub clean beet-roots.

2. Remove tops and roots, peel thinly and cut into small, bite sized pieces.

3. Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.

4. Add curry leaves and green chillies, stir for a few seconds.

5. Add beetroot, turmeric and salt. Fry for 3-4 minutes.

6. Add a little water to help it to cook. Simmer until beet pieces are tender.

7. Add coconut and lemon juice.

8. 2 tbsp. coconut cream (adjust to taste).

9. Turn heat up and cook until only a 'clingy' gravy remains.

10. Adjust seasoning.

11. Serve with any Indian meal.

Notes

• If you do not like to boil beet-roots, you may add uncooked beetroot to the tarka and cook on low flame until tender.