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.

Source: Past, Present and Me food blog