Contributed by (Adapted from www.zimbio.com)

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Ingredients

4 fresh, large Beets (about 2 lbs.), boiled, peeled and coarsely grated
2 Garlic cloves, peeled and crushed
1 fresh Serrano (green) or Thai chili, split/cut in half lengthwise
1 C finely dried, grated, unsweetened Coconut
1 tsp Salt
1 tsp ground Cumin
1/4 tsp ground Cayenne pepper
1/4 tsp ground Turmeric
1/3 C Water
2 Tbs Olive oil
1 tsp Mustard seeds
2 whole dried Red chilies
10-12 fresh Curry leaves (if you can't find curry leaves, substitute w/2 bay leaves.)
1 Tbs uncooked long-grain Rice

Instructions

Wash and trim the beets. Cook the unpeeled beets in boiling, salted water until tender. Drain and let them cool. Peel the beets and grate them. Set aside. In a small bowl, combine the coconut, garlic, serrano chili, salt, cumin, cayenne and turmeric with the water to make a thick paste. Set aside. In a large wok, heat the olive oil over medium-high heat. Add the mustard seeds, dried red chilies, and curry leaves, and cover. When the mustard seeds begin to pop, add the rice and stir until the rice just turns opaque, about 5 seconds. Add the grated beets and cook over moderate heat, stirring occasionally, until barely softened. Reduce the heat to medium, add the coconut mixture and cook, stirring occasionally, until the beets are tender, about 5 minutes. Remove from the heat and check the salt. Serve at once.

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