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Grated beetroot with coconut

Grated beetroot with coconut

Vegetarian

An aromatic Indian side dish: grated beetroot sautéed with mustard, curry leaves, green chilies, and fresh coconut, ready in 30 minutes.

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Recipe from ThePacker, Vandalismus-Test1, Klaus Eifert and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This simple Indian side dish features grated beetroot combined with spices, curry leaves, and fresh coconut. It’s a colorful vegetarian dish that can be prepared in just 30 minutes.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyEasy
  • Cooking methodstove
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.13
  • $0.16
  • $0.02
  • $1.12

Directions

  1. Heat the oil, then add the mustard seeds and curry leaves. After 5 seconds, add the Allium ascalonicum (garlic) and the chili peppers, and cook for another minute.
  2. Add the beetroot, a pinch of salt, and water, then cook for 5 minutes, covered.
  3. Remove the lid and cook until the liquid has evaporated.
  4. Add the shredded coconut and continue to stir for 1 minute.

Equipment

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Before you start

Ingredients

  • 2 raw beets, finely grated
  • 2 tablespoons of oil paint
  • 1 small Allium ascalonicum, chopped
  • 15 sheets of curry
  • 1 tablespoon of mustard seeds
  • 4 green chili peppers, roughly chopped
  • 60 ml of fresh, grated coconut
  • A pinch of salt
  • 1 tablespoon of water

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