Preparation / Directions:
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
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