Ingredients
This South Indian beetroot and coconut dish is often served as a side to go with grilled meats or other curries, but we think it is just as good as a main in its own right. Serve with plenty of warm chapatis, steamed rice and yoghurt.
800g raw beetroot
2 tbsp rapeseed oil
2 tsp mustard seeds
10 curry leaves
2 garlic cloves, crushed
4cm ginger, peeled and grated
2 green finger chillies, very finely chopped
¾ tsp salt
½ tsp ground cumin
¾ tsp ground turmeric
200g grated coconut, fresh or frozen
4 tbsp whole milk or Greek yoghurt