Heat a heavy bottom skillet on medium-high heat. Add oil, mustard seeds and curry leaves (if using).
When the mustard seeds begin to sizzle and splutter, add chopped beets and saute for 2 minutes.
Add grated coconut, spices, salt and stir well. Reduce the heat to medium, cover the pan and cook for 4-5 minutes, or until the beets cook to your desired doneness.
Remove the lid and saute for another 1 minute. Turn off the heat and check for seasoning. Finish with lime juice. Serve warm.
Turn on Saute on high. Wait till the display reads "hot". Add mustard seeds and curry leaves (if using).
When the mustard seeds begin to sizzle and splutter, add chopped beets and stir. Saute for 2 minutes.
Add grated coconut, spices and salt, then stir well. Cover with a glass lid and cook for 4-5 minutes, or until the beets cook to your desired doneness.
Remove the lid and saute for another 1 minute. Check for seasoning and finish with lime juice. Serve warm.
Choose your preferred cooking fat. Light olive oil is mild with a simple, clean flavor. Ghee imparts a slightly warm, toasty flavor. Coconut oil elevates the flavor and aroma of coconut even more. Keep in mind that if you use ghee, the dish will no longer be vegan.
Add curry leaves and chile for an edgier, savory flavor. Simply add 8-10 curry leaves along with the mustard seeds and 1/4 teaspoon cayenne along with the spices.
Use gloves and a vegetable chopper. Gloves and a vegetable chopper accomplish the task of chopping beets with no fuss or muss. The less contact you have with beets, the less of a chance they will stain your hands.
Add a sprinkle of water, if needed. If you find your beets are burning, add a small sprinkle of water to settle the caramelized sugars in the pan.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.