Step 1

Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.

Step 2

Once sliced, julienne the beetroot slices into batons.

Step 3

Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, ½ tsp curry powder, ¼ tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt. Mix well to combine.

Step 4

Stir in the coconut milk and water.

Step 5

Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.

Step 6

Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.

Step 7

Uncover and cook for a further 5 - 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy). The cook time will vary depending on the thickness and sizes of the beetroot.

Step 8

If the liquid is evaporating too quickly, you can add more water or coconut milk.

Step 9

Taste and add more salt if necessary.

Step 10

Serve with cooked rice.