South Indian Beetroot Curry with Red and Golden Beets

6 small-med Golden and/or Red Beets (weightwise about 500g)
coconut oil
1 tsp Mustard Seeds
3-4 tbsp fresh grated Coconut (if dried, use half the amount)
pinch of Turmeric
pinch of Asafoetida (be sure it is wheat-free)
1-2 Whole Dried Red Chilli (optional)
Salt to taste
few sprigs of Curry leaves

Wash the beetroot well. Chop them into small cubes. Cutting them small and equal pieces ensures quick steaming.

Steam them - takes around 5-8 minutes depending on the size of the cubes.

You can alternatively boil them too. My mom always boiled them in little water, just enough to cook them. The little of excess water that remained was used as a base for making Rasam which was boiling away nearby. No wastages of nutrients.

Remove from heat when soft.

On the side, while the beet was cooking, heat a pan. When ready, add 1-2 tsp. Oil to the pan. When hot, add mustard seeds. When it starts popping, add red chilli (if using). Add the coconut and stir it for few seconds - around 30-40 seconds.

When the aroma hits of nutty coconut, add the curry leaves and asafoetida.

Next goes the beets. From this stage, its more of sauteing to combine the spices and additional flavors than for cooking beets, since its already done cooking. Add turmeric and salt.

Give a quick toss - for few seconds - until everything is combined.

Remove from heat and serve hot.

From: Chef In You: Making Vegetarian and Vegan Recipes Easy!