Ginger, Salt & Pepper

Ingredients

1 tbsp Coconut oil

1 tsp Black Mustard seeds

10 Curry leaves

4 Dry red chillies

1 tsp Turmeric powder

1 tsp Chilli powder

8-10 Shallots /sambhar onion (sliced thin)

6-8 Garlic cloves (sliced thin)

1/2 cup Grated coconut

600 gm Beetroot (chopped)

Salt to taste

Recipe

1. In a pan, heat oil, add mustard seeds and curry leaves

2. Once the mustard seeds splutter, add the turmeric and chilli powder, dry res chillies, shallots and garlic and fry until the garlic is golden

3. Add the grated coconut to this and fry until light golden

4. Mix in the Beetroot along with salt to the fried mix and cook covered for 10 minutes

5. Continue cooking without a lid for another 5-7 minutes or until tender

Serve with hot rice or chappatis