Beetroot Fry

How to Prepare

1. Heat 10 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 10 dried red chilies (broken into pieces) and 2.5 teaspoons of asafoetida. Sauté for a few seconds.
5. Add 100 curry leaves and stir for a few seconds until fragrant.
6. Add the grated or finely chopped beetroot (10 kg) to the pan and mix well to coat with the tempering.
7. Add salt (to taste, approximately 5 tablespoons) and mix thoroughly.
8. Cook on medium-low heat for 15-20 minutes, stirring occasionally, until the beetroot is tender and cooked through.
9. Add 2.5 cups of grated coconut (optional) and mix well. Cook for another 2-3 minutes.
10. Turn off the heat and serve hot as a side dish with rice or roti.