Ingredients:
400g beetroot
2 tablespoons sunflower or vegetable oil
2 onions, finely sliced
1 teaspoon cumin seeds
A pinch of fenugreek seeds
¼ teaspoon brown mustard seeds
3 red chillies, sliced
Salt to taste
400g raw beetroot
2 tablespoons dried fenugreek leaves
400ml coconut milk
Method:
Peel the beetroot and slice them into strips of about ½ inch wide. In a wide pan, fry the onions in 2 tbs oil for about 5 minutes, then add in the spices, green chillies and salt. When mustard seeds start to jump, add the beetroot and dried fenugreek seeds and cook for 10 minutes on medium heat until the beetroot begins to feel tender.
