1 (15oz) can beets (reserve 1/2 cup of beet juice)
12-15 curry leaves
1 medium onion chopped
1-2 green chilies sliced
1 cinnamon stick
1/2 tsp of fennugreek seeds
1/2 tsp of mustard seeds
1/4 tsp of turmeric
red chili powder to taste
1/2 tsp curry powder
1/2 tsp sugar
1/2 tsp of vinegar
salt to taste
1/2 cup of coconut milk (or cow's milk if you prefer)
Heat 1 tsp of canola oil in a pan on medium high heat. When oil is hot, add the curry leaves, cinnamon stick, mustard seeds and fennugreek seeds for 30 seconds. Then add the onions and green chilies. Saute for 2-3 minutes.
Then add the curry powder, turmeric, chili powder, sugar, salt and canned beets. Fry for a few seconds.
Add the beet canning liquid, vinegar and coconut milk. Bring curry to a simmer and cook for 2-3 minutes. Taste for seasoning and your dish is done. Serve with rice and mild curries like lentils. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.