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Grated beet with coconut

Grated beet 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, adapted by Recette de cuisine · · updated on

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This simple Indian side dish features grated beetroot sautéed with spices, curry leaves, and fresh coconut. A colorful vegetarian dish, ready in just 30 minutes.

Ingredients and directions

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

Ingredients

4 people
  • $0.13
  • $0.16
  • $0.03
  • $1.12

Directions

  1. Heat the oil, then brown the mustard seeds and curry leaves. After 5 seconds, add the shallots and chili peppers and brown 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 sauté for 1 minute, stirring constantly.

Equipment

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Before you start

Ingredients

  • 2 raw beets, finely grated
  • 2 tablespoons of oil
  • 1 small shallot, chopped
  • 15 sheets of curry
  • 1 teaspoon 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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