Cook Share and Feast

Ingredients

• 1 large beet
• ½ teaspoon Sri Lankan chili powder
• 1 teaspoon shredded unsweetened coconut
• 1 – 2 tablespoons water
• 2 teaspoons canola oil
• ½ cup red onion chopped finely
• 1 strand curry leaves
• 2 – 3 dried red chilies broken into 3 pieces
• Salt to taste

Method

• Peel and wash the beets thoroughly to remove any soil particles.
• shred the beets carrot scraper or shredder
• Add beets, chili powder, salt and water to a non stick skillet and cook on a low flame for about 7 minutes
• Add shredded coconut and cook uncovered until all the water is evaporated or about 2 minutes
• Set aside
• In the same skillet add oil
• When the oil is hot add chopped onion and fry until golden brown
• Add red chilies, curry leaves and fry for another 2 minutes
• Add cooked beets and mix well and fry on low flame for another 2 – 3 minutes
• Serve with rice

Yields: 2 – 3 servings as side dish