Beet-coconut stir fry

  

 Ingredients

1 tbsp vegetable oil

3 small hot green chilies, slit lengthwise

1 tsp whole black mustard seeds

10 curry leaves finely chopped

4 medium beets, boiled and cubed (about 3 cups)

Kosher salt to taste

1/2 cup  fresh grated coconut 

Directions

 Heat oil over medium-high heat in a large saucepan until shimmering. Add chilies, mustard seed, and curry leaves. Stir vigorously until fragrant and the mustard starts to pop, about 3 minutes. Add the beetroot and stir until the beets are coated in spices. Add the coconut and stir until mixed through. Serve warm or cold with any Indian meal as a side or salad. 

 

 

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