Beetroot Curry

Ingredients

3 small medium sized beetroots
a few sprig of curry leaves
Grated coconut - 2 or 3 tablespoons
half tsp of chilly powder
1/4 th tsp of salt
a pinch of asafoetida
2-3 tsps of oil
2 tsps of mustard seeds

Procedure

Wash the beetroots. Peel the skin. Cut it into square shaped pieces. Pressure cook until one whiste with very little water. Drain excess water. Heat the oil. Allow the mustard seeds to splutter. Add curry leaves. Add beetroot, chilly powder and salt, asafoetida. Cook for few minutes. Garnish with grated coconut.