Sautéed Beetroot with Coconut

Beetroots are not only vibrant and colourful they are also packed with powerful antioxidants. They have anti-inflammatory capabilities. They are one of the richest sources of glutamine, an amino acid essential for the health of our gut. They are rich in fibre, vitamins and minerals. So give these earthy vegetable a try. 

Prep Time – 15 minutes

 Cook Time – 20 minutes

Ingredients

• 2 tablespoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds or ground cumin
• I teaspoon black gram (urad dhal) (optional)
• 1 sprig curry leaves
• 1 teaspoon turmeric powder (optional)
• 2 teaspoon black pepper powder
• 2 1/2 teaspoon salt
• 10 cloves of garlic (finely chopped)
• 1 onion (finely chopped)
• 4 lbs beetroot, scrubbed, tops trimmed, skin peeled and chopped into cubes
• 1 cup grated coconut 

Instructions 

1. Trim the roots and peel the skin of beets. Wash and cut into small cubes. 
2. Heat a non stick wok with oil and add mustard seeds, cumin seeds, curry leaves, turmeric powder, black pepper, garlic & salt and cook in medium heat for 3-5 minutes.
3. Add onion and cook covered for 3 minutes until the onions soften. 
4. Add the cubed beetroot and cook covered for 6-8 minutes. Once the beetroots are cooked add the grated coconut and stir for 2-3 minutes.
5. Transfer to the serving bowl.
6. Enjoy it with rice