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Beet Foogath (Beet Coconut Stir-fry)
[Photograph: Prasanna Sankhe]
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.
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About This Recipe
| Yield: | Serves 2 |
| Active time: | Prep-5 minutes. Cooking- 10 minutes |
| Total time: | 15 minutes |
| Special equipment: | Heavy bottomed saucepan |
| This recipe appears in: | Beyond Curry: Beet Foogath (Beet Coconut Stir-fry) |
Ingredients
- 1 tablespoon vegetable oil
- 3 small hot green chilis, slit lengthwise
- 1 teaspoon whole black mustard seeds
- 10 curry leaves
- 4 medium beets, boiled and cubed (about 3 cups)
- Kosher salt
- 1/2 cup coconut flakes
Procedures
-
1
Heat oil over medium-high heat in a large saucepan until shimmering. Add chilis, mustard seed, and curry leaves. Stir vigorously until fragrant and the mustard starts to pop, about 3 minutes. Add the beetroot and stir until the beets are coated in spices. Add the coconut and stir until mixed through. Serve warm or cold with any Indian meal as a side or salad.
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