I way over ordered beetroot the other day and was going to do a Beetroot Masala but then remembered having this most amazing Southern Indian dish called a Thoran from our fabulous local take away Ganapati (Peckham). You can make Thoran’s with lots of different types of veggies such as carrot or cabbage but I found this amazing Beetroot one on verecipesofindia.com. I have amended the quantities slightly to make it less spicy as I was cooking it for the whole family – although my boys are getting better with spice, which is very exciting! This is such a fabulous dish to eat as a main with coconut rice (recipe to follow) or as a vegetable side to accompany your favourite curry.
The prep takes about 15mins and cooking is 25mins in total so doesn’t take long and it’s well worth the effort – the flavours are so fresh and intense it’s just a joy to eat. Also Beetroot is incredibly good for you as is coconut, so it ticks all the boxes with the Elliott family!
3 medium beetroot, grated (I wear gloves to do this otherwise you have red stained hands for a day!)
5 tbsp desiccated coconut (unsweetened)
1 large onion
1tsp mustard seeds
1/2 tsp cumin seeds
12 curry leaves, leave them whole
1 green chilli, grated – I keep mine in the freezer and then they grate really easily
1 tsp fresh ginger, grated
1 tsp turmeric
1/4 tsp red chilli powder
1 tsp ground coriander
1/2 tsp garam masala
2 tbsp coconut oil
Heat the coconut oil in a large heavy based pan
Add the mustard seeds. When they start to pop add the cumin seeds, they will start to sizzle
Immediately add the onions and cook on a medium heat for 2 mins
Add the green chilli and ginger
Fry for minute and then add the curry leaves
Lower the heat and add all the dried spices, stir through
Add the beetroot and a good pinch sea salt and stir well, cook for about 10mins
Taste the beetroot it should still have a bite to it, now add the coconut and stir well.
Turn off the heat and serve
I served ours with a coconut rice ( see recipe) and left over Malaysian curry.