Ashy's vegetarian recipes ©2005
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Beetroot with coconut
In the winter when fresh vegetables are scarce, beetroot provides a good source
of vitamins, minerals and roughage. Here's an exotic way of preparing it to
spice up the long winter evenings, though I'm sure you can think of a few better
ways of doing that than cooking beetroot.
Ingredients
A couple of beetroots
1 cup of grated fresh coconut
Half an onion
1 clove
A few black peppercorns
1 cardamom
A small piece of cinnamon stick
Vegetable oil
Salt
Peel the beetroots and slice them very thinly, then cut across the slices
to make thin sticks. Chop the onion finely. Heat a little oil in a pan and fry
the beetroot and onion, adding the crushed pepper, cardamom and clove, salt
and whole cinnamon. After frying for a few minutes, turn the heat down low,
add a splash of water and cover the pan. Cook for about fifteen minutes then
stir in the coconut and turn off the heat.
Try serving as part of a thali-style meal, with boiled rice and a few spicy
vegetable dishes. Since this is a dry dish with a slightly crunchy texture,
it goes well with gravy type dishes like dhal
and sambar.