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. Mothers 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.
- 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
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.
Heavy bottomed saucepan