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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
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
Ingredients
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2-3
Beets
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2 cups
Fresh spinach leaves, cleaned
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4 tablespoons
Freshly grated coconut (or 2 tbsps coconut milk)
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1 teaspoon
Mustard seeds
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1-2
Dried chili pods
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1 teaspoon
Turmeric powder
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1 tablespoon
Cooking oil
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1 teaspoon
Salt (or to taste)
Directions
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Wash and peel the beets and cut into small cubes.
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Heat oil in a pan.
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Add the mustard seeds and dried chilly pods to the hot oil.
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When the mustard seeds start popping, add the beets, salt, and turmeric powder.
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Cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).
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Add the spinach, fresh coconut or coconut milk and toss a few times.
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Enjoy!
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