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4
as a sideEasy
By Eleanor Ford
Published 2022
A beautiful magenta bowlful that occupies the notional middle ground between cooked salad and relish. It makes the perfect earthily sweet counterpoint when you have a tableful of resolutely brown curries.
Cut the beetroot into rounds, then slice again to make thin strips. Save any juices they give off.
Heat the oil in a frying pan over medium-high heat. Add the curry leaves, mustard seeds and pepper and let them splutter in the heat. Add the onion, garlic and chilli and stir-fry to soften.
Add the beetroot, beetroot juice, grated coconut and salt. If using desiccated coconut, add