400g fresh beetroot, peeled and diced into 1cm cubes
1 onion, finely diced
1 tomato, diced
½tsp black mustard seeds
1tsp Kashmiri chilli powder
50g fresh or frozen shredded coconut
1tsp salt
40g roasted peanuts, bashed using a pestle and mortar
Method
Heat the oil in a large frying pan over a medium heat. Add the beetroot, onion and tomato and cook for 10 minutes. Add the mustard seeds and chilli powder along with 3tbsp hot water and cook for another 10- 15 minutes, before adding the coconut and salt.
The exact time it takes to cook the beetroot will depend on its freshness – it doesn’t need to be completely soft but a knife should be able to easily cut through. If the beetroot is too firm, cook for a little longer, adding a splash more water, ifneeded, and half the peanuts.
When the stir-fry is ready, sprinkle over the remaining peanuts and serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM ROTI KING BY SUGEN GOPAL, PHOTOGRAPHY BY SAM FOLAN (QUADRILLE, £18.99).
