Peel and thinly slice the beetroot, cut it into thin strips or coarsely grate it in a food processor or with a grater. Fry the beetroot, onion and chilli in the oil until the liquid is absorbed and the beetroot glossy. Add the curry leaves or bay leaf, the coriander, the sugar and the vinegar, and cook for a further 5–10 minutes. Pour on the coconut milk, season with salt, and cook until the beetroot is tender.
© 1995 Frances Bissell. All rights reserved.