Sweet, earthy beetroot cooked in a coconut milk broth and balanced with a touch of vinegar and spiced up with some extra cinnamon. Trust me, this is one of the best dishes you can cook with beetroot.
Peel and cur beetroot into 1/2 inch thick strips. (You can cut them into small cubes too)
Heat a saucepan. Add coconut oil and let the oil heat up. Then add mustard seeds.
When they start to splatter, add cinnamon sticks*, fenugreek seeds, curry leaves, pandan leaves, and dried chilies. Careful, it will splatter. Shake the pan to mix.
Then add garlic and onion. Saute until garlic starts to turn golden.
Add beetroot. Mix well.
Add curry powder, turmeric powder and salt. (you can adjust salt later as well). Mix very well until all the pieces are coated with spice powders.
Now turn the heat to low. Add vinegar and water. Mix again. Cover the pan and cook on low heat for about 10 mins.
After 10 mins, open the lid and mix beetroots. If the pan seems dry, add 1-2 tbsp of water, mix, cover and cook for another 10 mins or until beetroots are almost cooked or AL Dante.
Taste and add sugar. You can skip adding sugar if the beetroots you're using are sweet and it already has a good balance of sweet and sour.
Then add coconut milk (canned ⅔ cup coconut milk + ⅓ c water.). (add more water if you prefer a thinner curry) Adjust salt to your taste. Cook uncovered in medium heat for about 10 mins or until the curry is thickened and beetroots are fully cooked. You can simmer for longer if you prefer a dry curry.