Meet my Beets

January 18, 2019

Author Notes:

Taking my inspiration from the traditional south Indian "thoran" a dish with veggies and coconut, I created this quickly in my kitchen.

Lakshmi Sundar

Serves: 4
Prep time: 5 min
Cook time: 15 min

Ingredients

  • 2-3 Beets
  • 2 cups Fresh spinach leaves, cleaned
  • 4 tablespoons Freshly grated coconut (or 2 tbsps coconut milk)
  • 1 teaspoon Mustard seeds
  • 1-2 Dried chili pods
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Cooking oil
  • 1 teaspoon Salt (or to taste)
In This Recipe

Directions

  1. Wash and peel the beets and cut into small cubes.
  2. Heat oil in a pan.
  3. Add the mustard seeds and dried chilly pods to the hot oil.
  4. When the mustard seeds start popping, add the beets, salt, and turmeric powder.
  5. Cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).
  6. Add the spinach, fresh coconut or coconut milk and toss a few times.
  7. Enjoy!

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