Beetroot wiith an Indian taste?
4 beetroot, raw, peeled and sliced as thick as a one pound coin.
2 onions, chopped
2 tablespoons oil
2 teaspoons whole cumin seed
a pinch of fenugreek seed
half a teaspoon mustard seed
3 green chilis (sorry, Stacey, don't know what kind is best. I just use small ones)
1 cup of coconut milk from a can
Cut each beetroot slice into strips 1 cm wide. Heat the oil and gently fry the onions for about 3 mins. Add the spices and some salt. When everything smells aromatic, add the beetroot. Cook for 5 mins on a medium heat. Add the coconut milk , cover the pan and simmer for 10 mins. Uncover the pan and cook gently for another 15 to 20 mins.