Beetroot and coconut stir fry

I love simple stir-fries. The first time I ate this was in an Indian restaurant in Kuala Lumpur.  This is what I came up with. I used the same method they normally used to make the Sri Lankan mallun so I guess my version is more Sri Lankan than Indian.


Yield: 4-6 Author: Nammi 

Beetroot and coconut stirfry

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

ingredients:

• 1 beetroot, peeled and coarsely grated
• 1 small onion,  sliced
• 2-3 green chillies, sliced in half, lengthwise
• 10 curry leaves
• 1/4 tsp mustard seeds
• 1/3 cup grated coconut
• a tsp of lime juice. ( about 1/4 piece of lime)
•  2-3 tbsp oil
• salt

instructions:

1. Mix onion, chillies beetroot, and coconut with a little salt and lime juice. Set aside
2. Heat oil in a large frying pan or suitable pot and add the mustard seeds and let it start to pop. 
3. Add the beetroot mixture and stir fry the mixture till you get this lovely aroma of cooked beetroot and toasty coconut, about 2-3 minutes. Have a little taste adjust salt. 
4. Serve with a mild curry like the Maldivian Kirugardhiya

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