Ayurvedic Beet Root Curry

Ingredients
2 cups grated beetroot
4 tbsps. Grated coconut
1 sprig curry leaves
2 chopped green chilies
1 broken red chili optional
tsp. mustard
tsp. cumin
1 tsp each of urad dal and channa dal (optional)
1 tsp. freshly grated ginger
1 large garlic clove crushed
Pinch of hing
1/8 tsp. turmeric
Salt as needed
Oil as needed
1. Heat oil in a pan, add mustard, cumin , allow them to crackle, Add ginger, green chilies and
curry leaves , fry till ginger smells good, add dals, red chili and garlic clove. Fry until the dals
are golden fried. Add hing.or asafoetida.
2. 2. Add grated beetroot, turmeric and fry till they are lightly cooked. The ayurvedic recipe
calls for just sauting it in the oil for 2 to 3 minutes, but I cook for about 5 minutes stirring
3. If your beetroots are not juicy and are dry, you can cover and cook.
4. 3. Add salt and grated coconut and fry for about 2 to 3 minutes.
5. You can enjoy it with rice or Chapathi.