Beetroot pachadi (curry dish)

Another recipe from the excellent Fresh India by Meera Sodha.

This will serve 2 if eaten as a main dish with rice, or 4 if served with another curry. We ate it with Brussels sprouts thoran and caramelised red onion rice, both from the same cook book.

vegetarian, gluten free

Ingredients

800g beetroot

2 tsp mustard seeds (divided)

20 curry leaves (divided)

55g coconut (fresh, desiccated or creamed)

4 cloves garlic

1 chilli (or maybe 1/2 of one of the 2017 CHW ones!)

3cm ginger, peeled and grated

1 tsp cumin seeds

300ml Greek yoghurt

2 tbsp oil

1 tsp salt

Directions

Simmer the beetroot whole for about 45 mins, until soft. Allow to cool and then peel.
Make the curry paste in a small food processor: combine half the mustard seeds, half the curry leaves, the coconut, garlic, chilli, ginger, cumin seeds and half the yoghurt. Add the remaining yoghurt, blend again, and set aside.
Cut the beetroot into 1-2cm slices.
In a large frying pan, heat the oil. Once hot, add the remaining curry leaves and mustard seeds. When they start to pop, add the beetroot slices and stir. Cook for a few minutes.
Add the curry paste and salt and stir to combine. Cook for approx 8 minutes, then serve.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Brussels sprouts thoran, beetroot pachadi and tamarind and caramelised red onion rice in bowl

The pachadi is at the back.

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