Beetroot and Chard Thoran (4-6)

A vegetarian stir fry from Kerala which i found in Anjum Anand’s ” I Love India”. You can add a whole can of drained chickpeas to turn it into a substantive main course, or accompany with a lentil curry. It goes well with lemon rice.

Beetroot and Chard Thoran (4-6)
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Beetroot and Chard Thoran (4-6)
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  1. Heat the oil in a non-stick saucepan over a medium heat. Add the mustard seeds, lentils and dried chillies and reduce the heat. Once the popping of the mustard seeds starts to subside and the lentils have turned a light golden, add the curry leaves.
  2. Follow 5 seconds later with the chopped beetroot and some salt. Stir well for a few minutes, then reduce the heat.
  3. Cover and cook for 18–20 minutes, or until beginning to soften (it depends on how large the beetroot was chopped).Meanwhile, blend together the shallots or onion, coconut, cumin, ginger and garlic without any water. It will form a coarse paste.
  4. Add the paste to the beetroot and cook gently for 5–6 minutes, stirring occasionally, then add the chard. Cook for another 3–4 minutes or until the whole thing is done. Taste and adjust the seasoning, then sprinkle with the extra coconut and serve.
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