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Beetroot thel dala.
Heat a little coconut oil (or other mostly-solid-at-room-temperature cooking fat) then add thinly sliced onion, garlic and chillies a few whole curry leaves (or one laurel) and stir-fry.
When fragrant, add 2-3 peeled-and-shredded beetroots and a liberal amount of curry powder and chilli powder.
Stir fry a minute or two then add a bit of water to soften the beetroot shreds nicely.
Off the heat and stir in chopped, blanched-and-shocked beetroot leaves.
Salt to taste and serve as part of a rice plate, which is a plate of rice served with two-to-five vegetarian curries and one or two meat curries. If serving two meat curries, serve two veg ones, too. If serving one, serve three veg curries. If serving no meat, serve four or five veg curries.
Also nice: garlic and beetroot fried rice.
Heat some oil, minced garlic and chillies.
When fragrant, add peeled-and-shredded beetroot and stir-fry a minute.
Add water to cover and cook until evaporated out.
Add more water and some day-old cooked-and-cooled rice.
Toss to mix, rehydrate and warm the rice, then off the heat and stir in a handful or two of minced garlic greens. Also, soaked-from-dry shredded smoked fish, if desired.
Salt to taste and serve with a fried egg on top.
