Eating In

500g young uncooked beetroot
½ tsp cumin seeds
½ tsp mustard seeds
8 green chillies
½ cup grated coconut (fresh is best)
1 onion finely chopped
3 cloves garlic
curry leaves
salt
0il
Boil the beetroot until it is beginning to become tender. Peel and cut it into small cubes (1cm). Grind the chillies, coconut, onion and garlic to make a paste. Heat about a dessertspoon of oil and fry the cumin seeds, mustard seeds and curry leaves until the seeds start to pop. Add the paste. Mix well in and continue frying for a minute or two. Add the beetroot and salt and continue cooking for a further 5 to 10 minutes. Serve hot with rice or appam.