350 ml(about 14) small beetroot, washed and trimmed
50 gmghee (see note)
1large onion, finely chopped
2small green chillies, finely chopped
10fresh curry leaves
3 cm piecepandanus leaf (see note)
2garlic cloves, thinly sliced
200 mlcoconut milk
3 tspwhite vinegar
1 tsp eachground coriander and chilli powder
1 tspcaster sugar
Cut beetroot and stems into 1cm pieces and set aside.
Heat ghee in a saucepan over medium heat, add onion and green chilli and cook until translucent (6-8 minutes). Add curry leaves, pandanus leaf and garlic and cook until fragrant (3 minutes). Add beetroot and remaining ingredients, cover, and simmer over very low heat, stirring occasionally, until tender (30-35 minutes), then serve.
Note Ghee is available from select supermarkets. Pandanus leaves are available fresh or dried from Asian grocers. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.