02 August 2009

Red Greens

Serves 4

1 red beet peeled and cubed into 1/2" pieces
Corresponding stalks cut into 1/2" pieces
Beet greens (greens attached to the beet root) chopped
1/2 cup dessicated coconut soaked in 1/4 cup hot water
4-5 red chillis, roasted in oil until it plumps up
1/4 tsp tamarind concentrate
1tsp ghee
3-4 garlic cloves crushed with their skins on

Pressure cook the beets, greens, stalks, salt to taste and 1 cup of water for about 10 mins until the beets are tender. Grind coconut, chillies, tamarind, salt to taste and water as required to create a smooth paste. Add the paste to the simmering beets and cook for about 10 more mins. Finish with a tadka of garlic cloves browned in ghee.

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