Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         fresh beet root
   3 1/2  ounces        fresh grated coconut
   2      whole         green chiles -- chopped
   1      piece         fresh ginger -- (1"), chopped
   1      teaspoon      ground black mustard seeds
   2      tablespoons   vegetable oil
   2      teaspoons     mustard seeds
  10                    fresh curry leaves
   1      teaspoon      turmeric
   1      teaspoon      chile powder
   8      ounces        fresh spinach leaves -- washed
   1      cup           natural yogurt
                        salt and pepper
                        ***Garnish***
                        fresh spinach -- wilted
                        tomato wedges
                        fresh curry leaves

Preparation:

Prep: Trim the beet root, peel and cut into 10 mm cubes 1. Cook the beet root in a pan of lightly salted boiling water for 15-20 minutes until tender. Meanwhile, using a pestle and mortar or a food processor, grind or process the coconut, chiles, ginger and black mustard seeds to a fine paste. 2. Heat the oil in a large frying pan and add the mustard seeds. Cook for 1 minute until they begin to pop. Add the curry leaves, beet root, turmeric, chile powder and salt and pepper and cook over a low heat for 10 minutes, stirring occasionally. 3. Stir in the coconut mixture and spinach and cook over a low heat until the spinach has wilted. Cover and cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the yogurt. Serve garnished with fresh wilted spinach, tomato wedges and fresh curry leaves. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Description: "Dry curries garnish with spinach and curry leaves." Source: BBC Vegetarian Aug 98 Start to Finish Time: 1:15 NOTE: This curry retains the flavor of the beet root despite the spices. If using pre-packed beet root, make sure it's not in vinegar