Seasonal local food recipe No.338 – South Indian beetroot thoran Ⓥ

We had this dish for our tea last night, served with chapatis – delicious.  The recipe is from The Telegraph Food and Drink pages. Asparagus, peas, white cabbage or carrot also work well instead of beetroot.

Serves 4

Preparation time: 30 minutes
Cooking time: 5-10 minutes

250 g fresh beetroot, with the leaves if possible, washed
2 Tbsp vegetable oil
1 tsp black mustard seeds
2 sprigs fresh curry leaves
1 fresh green chilli, deseeded and finely chopped
1 small red onion, thinly sliced
1 coconut, smashed flesh peeled and grated
1 lemon

Peel and coarsely grate the beetroot and finely slice the leaves, then mix them together.  Heat a large frying pan over a high heat.  Add the oil and then the mustard leaves.  When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves.

Season with salt and continue to stir-fry for about five minutes.  Finish with the grated coconut and a squeeze of lemon juice.

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