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.