Beetroot curry with coconut.

I like Beetroot only in raw form, that is in salad's/kusambris. So, we rarely bring this vegetable. Many a times, I bring it thinking this time I will try and make something, but it just keeps sitting in the fridge till it finally gets spoiled and I have to trash it :(.

Not that I haven't tried making or cooking curries with it, but whatever I ate, wasn't liking it. The sweetness in it and the cooked smell just somehow gets to me. Well, not till recently.
I decided to make it interesting with the masala and let me say, it sure was amazing. Now I will cook beets more :)..

Ingredients

Beetroots, chopped into small dices - 2 medium

Grated/Frozen coconut - 1/4 cup

Black pepper corns - 10- 12

Dried red chillies - 4

Haldi/Turmeric powder - 1/4 tsp

Tamarind - a small marble sized ball

Cumin seeds - 1/2 tsp

Coriander seeds - 1 tsp

Garlic cloves, chopped fine - 4

Cilantro - a handful

Salt

Oil

Method

- Pressure cook the chopped beetroot with salt and water( add water to cover the beetroot level) for 1 whistle. Take this cooked beetroot and the water in a separate pan.

- Make a paste by grinding together the coconut, pepper, red chillies, turmeric, tamarind, cumin and coriander seeds.

- Add this ground paste to the pan which has the cooked beets and boil till the raw smell from the masala goes away. Add the chopped cilantro once boiled. Switch off the stove.

- In a separate small pan, in a little oil, fry the sliced garlic pieces till soft and light brown.

- Pour this over the cooked curry and immediately close the lid of the pan.

- Enjoy hot with rice or roti.

P.S : The black pepper and garlic really makes a big difference to this dish. Do try it..

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