Spiced beetroot

Name: Spiced beetroot
Cuisine: Indian
Ingredients: salt and pepper; salt and pepper; 150 g/5 oz grated fresh coconut; 6 or 8 fresh green chillies, finely chopped (the more seeds you leave in, the hotter the dish, it is up to you); 100 ml/4 fl oz coconut or vegetable oil (coconut for preference); about 800 g/1¾ lb fresh beetroot, boiled in their skins in salted water and left to cool; about 800 g/1¾ lb fresh beetroot, boiled in their skins in salted water and left to cool; 150 g/5 oz red shallots or red onions, finely chopped; 150 g/5 oz red shallots or red onions, finely chopped; 1 heaped tablespoon black mustard seeds; 100 ml/4 fl oz coconut or vegetable oil (coconut for preference)

Subzi poriyal

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

I am a confirmed beetroot eater, whether it is roasted or pickled in vinegar, and I was delighted to discover this crunchy, spicy, tangy dish in Madras. Serve it either as a starter or as an accompaniment.

Ingredients

about 800 g/1¾ lb fresh beetroot, boiled in their skins in salted water and left to cool
100

Asia
India
Chennai; Tamilnadu
Starter
Side dish
Vegan
Gluten-free

Method

Peel the cooked beetroot and chop into small cubes.
Heat the oil, add the mustard seeds and fry until they crackle. Stir in the shallots or onions and the green chillies and sauté for 2 or 3 minutes.
Add the grated coconut and stir-fry until it is slightly brown and toasted. Stir in the beetroot and mix well with the other ingredients, season with sal