Heat the ghee in the insert pan of a slow cooker or a large frying pan over medium heat and cook the onion, garlic, cumin seeds, mustard seeds, curry leaves and half the chilli for 4 minutes.
Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker and add all the remaining ingredients except the beetroot stems and leaves. Cook on low for 6½ hours, or until the beetroot is tender.
Stir in the beetroot stems and leaves and cook for a further 30 minutes until wilted.
Check the seasoning, adding sea salt and freshly ground black pepper if needed, then serve with the remaining chilli and steamed rice.
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