There was a silly game we used to play as kids. To get back at our parents for millions of things they never let us do, a bunch of beetroots would be stolen from the larder and tiny hands would start working on them. It wasn't long before feet and faces would be "blood" stained and mums would panic seeing their little ones "hurt."
The joy didn't last long. Mother's are brilliant after all.
This dish reminds me of those times. Beetroot Foogath is a non-fussy, quick way to bring out the flavor of the vegetable and rustle up a quick warm salad if you'd like to eat it that way. The coconut adds a wonderful texture and the green chillis a mild bite. Eat it on its own or as a side.
The delicious red tinge it leaves behind on the plate always has me smiling.
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.