MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Indian Beetroot
 Categories: Indian, Vegetables, Spice
      Yield: 2 servings
 
      2 md Beets
           Salt
      1 ts Sugar
           Freshly-ground pepper
      2 tb Freshly-grated coconut
      1 ts Oil
           Black mustard seeds
      1 pn Asafoetida (optional)
           Fresh curry leaves
 
  For 2 medium beets: Peel the beets and chop them into very small
  pieces using a food processor or sharp knife. Place them in a
  small wok or frypan, sprinkle with a tbsp. or two of water and
  cook uncovered until crisp and tender and the water has cooked
  off. Turn off the stove. Add some salt, 1 tsp. sugar, some
  freshly-ground pepper and 1-2 tbsp. freshly-grated coconut to the
  cooked beets.
  
  For seasoning the cooked beets: Heat a tsp. of oil in a separate
  small pan, like a butter warmer.  Add some black mustard seeds and
  a pinch of asafoetida (strictly optional!) to the oil and continue
  heating the oil. When the mustard seeds start popping, add a few
  fresh curry leaves(optional) and add the oil and all to the cooked
  beets. Place the pan containing the beets on medium burner and
  gently toss till the beets are completely heated through. Serve
  hot with plain steamed rice and dhal.
  
  Posted by Kamala in alt.food.asian on 11 Feb 2003
 
MMMMM