RECIPE: Burgundy Heaven, as in beetroot not wine

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

Serves 4

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.