Like a restaurant where you only order “that one” dish from, ingredients can get stuck in a single preparation. Pumpkins become pumpkin pies, carrots are shamed into being the side-star of a pot roast, or kale. Oh, kale… what on Earth do we do with you?
What’s a vegetable you struggle to expand on?
Mine tends to be with beets. I am not a sweets fan, so candied beets are on par with the canned variety my mom would periodically heat up and plop on our plates. Side dish = complete. *nose wrinkle*
However, since I subscribe to a CSA (Community Supported Agriculture) box, beets inevitably make an appearance. My beet battle sent me to South India, a true veggie paradise. This is an adaption of a good six or seven beetroot chutney recipes, and then I tweaked it even further… because I’m an edible rebel.
TIP: Beetroot greens are celery’s hot cousin. Save the beetroot greens and make Ethiopian Ye’abasha Gomen! Just reduce the salt.
Specialty Ingredients: Curry leaves (or curry leaf powder…not curry powder), mustard seeds, beetroot (1 large bulb), frozen shredded coconut
Specialty Tools: Food Processor
On medium-high heat, add:
- 2 tbsp oil (I use olive)
- 1 tsp Cumin seed
- 1/4 tsp mustard seed
When the mustard seeds pop, add:
- 1/4 tsp Curry leaf powder (or 1 stem of curry leaves)
- 1 tsp Urad dal
When the urad dal turns a golden brown, add:
- 1 Onion, lazily chopped
- 1 tbsp Garlic, minced
When the onions are soft (5-7 mins) add:
- 1 tsp cayenne
- 3 tbs shredded coconut, thawed
- 1/2 tsp fennel powder
- 1/2 tsp salt
Mix then add:
- 1 beet root shredded
Cook until the beets are nice and soft (15 minutes). When cooled, add the mixture to a food processor and blend until very smooth. If you’re immediately blending, just make sure to keep the vegetable shoot open so the steam can escape (or…boom!)
Serve as a condiment with fried food, dosa, or….spread on a sandwich…YUM! :)
It’ll stay in the fridge up to a week, the freezer a month (freeze it in little silicon ice trays) or can it!