A South Indian dish made with coconut from ” Made in India” by Meera Sodha. It can be served as a side or eaten as the main dish.
Top and tail the beetroot, then boil in water until they are tender (or you can stick a knife through them with ease). This should take around 35 minutes.
Leave the beetroot to cool down, then slip the skins off with your fingers and cut the beetroot into ½ cm wedges.
In a large lidded frying pan, heat the oil and when hot, add the mustard seeds. When the mustard seeds are starting to pop, add the curry leaves, garlic, ginger and green chilli, salt, cumin and turmeric.
Stir-fry for 4-5 minutes then add the beetroot and grated coconut. Stir to mix, then pop the lid on. Leave to cook for 10 minutes stirring a couple of times then stir in the yoghurt. Serve hot with rice.