So many folks emailed to ask what I was cooking up during the snowstorm. Well, mostly we were eating down the fridge. Here is one of those recipes that I created using whatever little was left over in the fridge. I have to say the medley that turned out was a beautiful burgundy thanks to the beets and really delicious thanks to the spices.
Burgundy Beetroot Heaven
Prep Time: 25 minutes
Cook Time: 20 minutes
The colors of the beet, the purple potatoes and the orange carrots provide a striking presentation specially with the grated coconut on top.
2 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
4–5 fresh curry leaves
2 dried red chili, crushed
1 one inch ginger piece, peeled and julienned
1 cup peeled and diced beets
1 cup peeled and diced carrots
1 cup diced purple potatoes
1 teaspoon turmeric
1 ½ teaspoon ground coriander
½ teaspoon crushed red pepper
Table salt to taste
2 tablespoons grated coconut ( I used frozen)
Water, if needed
1. In a large skillet heat the vegetable oil over medium heat. Add the mustard seeds. When they begin to crackle add the curry leaves, ginger and dried red chilies. Sauté for a few seconds.
2. Add the vegetables. And then the ground spices.
3. Sauté for several minutes until the flavors mix. If the mixture starts to stick, add a few tablespoons of water at a time. Cover and reduce heat to low. Allow to cook for about 20 -30 minutes or until the vegetables are tender.
4. Garnish with grated coconut. Serve hot.