Beetcheera pachadi.

Beetcheera pachadi as I said earlier in the blog is one of my favourite dishes from a south indian restaurant I go to.
I followed a recipe from the cooking index and here it is:

Recipe Ingredients
4 Fresh beet root (large)
3 1/2 oz 99g Fresh grated coconut
2 Green chiles - chopped
1 Fresh ginger - (1"), chopped
1 teaspoon 5ml Ground black mustard seeds
2 tablespoons 30ml Vegetable oil
2 teaspoons 10ml Mustard seeds
10 Fresh curry leaves
1 teaspoon 5ml Turmeric
1 teaspoon 5ml Chile powder
8 oz 227g Fresh spinach leaves - washed
1 cup 237ml Natural yogurt
Salt and pepper
Garnish
Fresh spinach - wilted
Tomato wedges
Fresh curry leaves
Recipe Instructions
Prep: Trim the beet root, peel and cut into 10 mm cubes

1. Cook the beet root in a pan of lightly salted boiling water for 15-20 minutes until tender. Meanwhile, using a pestle and mortar or a food processor, grind or process the coconut, chiles, ginger and black mustard seeds to a fine paste.

2. Heat the oil in a large frying pan and add the mustard seeds. Cook for 1 minute until they begin to pop. Add the curry leaves, beet root, turmeric, chile powder and salt and pepper and cook over a low heat for 10 minutes, stirring occasionally.

3. Stir in the coconut mixture and spinach and cook over a low heat until the spinach has wilted. Cover and cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the yogurt. Serve garnished with fresh wilted spinach, tomato wedges and fresh curry leaves.

Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan.

I loved this dish so
Enjoy!