SRI LANKAN BEETROOT CURRY























Ingredients

Beet-Root (Thinly sliced) 250g
Onion (Sliced) 1 Large
Fresh Green chili (Sliced) 2
Garlic (Sliced) 3 cloves
Chili powder 1 TSP
Turmeric Powder (Optional) ½ TSP
Coriander Powder ¾ TSP
Mustard seeds ½ TSP
Fenugreek Seeds ½ TSP
Coconut Milk/Cream (Thick) 1 TBS
Curry Leaves 1 Sprig
Pandan Leaves 1
Salt 1 TSP or to taste
Water 1 Cup
Oil 1 TBS



Method

Heat the oil in a pan and add the mustard seeds when they start to splutter add fenugreek seeds.
Add onions, garlic, curry leaves, pandan leaves and green chili. Fry for 30 seconds.
Add the sliced beet-root and cook for five to six minutes.
Add turmeric powder, chili powder, coriander powder along with salt. Stir fry for 1 minute.
Add the water to the pan and cook in a medium flame for 10 minutes. Stirring occasionally.
When the beets become tender and soft add the coconut milk and stir, then cook for 3 minutes.
When the gravy starts to get dry, remove from fire.
Serve with plain rice as a side.

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