I love beets in all shapes and sizes, so I was happy to come across a delicious-looking recipe for a beet curry from South India (on a lovely and very interesting blog by the way), which I am adapting here: http://abcdsofcooking.com/2009/07/beet-palya-south-indian-stir-fry/ This stir-fry is not only super healthy, it also has a suprising depth of flavor for something so simple – and on top of that, it takes just a few minutes to make, especially if you use (as I did) already pre-cooked beets.
Ingredients (for two portions):
Four medium-sized beets, peeled and cut into bite-size cubes
Three tablespoons of red lentils
A pinch of asafoetida
Half a teaspoon of cumin seeds
Half a teaspoon of coriander seeds
Half a teaspoon of turmeric
Half a teaspoon of sumac
A few curry leaves
Two tablespoons of grated coconut (frozen, unless you have a fresh coconut around)
Fresh herbs and some cucumber slices for garnish
Salt to taste
Heat the oil in a pan and add the asafoetida. Fry until it is golden, then add the coriander, sumac and cumin seeds as well as the dal. Stir for a few minutes until the spices begin to brown. Add the cubed beets, the turmeric, the curry leaf, and the chili (if using). Add a little water to make sure the beets do not stick to the pan and cover. Depending on whether you are using fresh or pre-cooked beets, the cooking time will be between ten and twenty minutes. When the beets are tender, turn off the heat and season with salt. Add the coconut and herbs/ cucumber garnish when serving. Enjoy!