I am obsessed with beetroot- I just love it. I know that's not the case for everyone- but if you like beetroot and like curries- you'll luuuurve this! Could be an accompaniment to another dish (we had it with the Spicy Baked Beef)- or could be good just with rice (I'm having it that way for lunch today!). Pretty spicy, so you might want to add a dab of yoghurt/ raita.
350g raw beetroot (weight without stems and leaves)
4 tbsp vegetable oil
1 tsp. cumin seeds
1 clove garlic, peeled and finely chopped
1 small onion peeled and coarsely chopped
1 tsp plain flour
1/2 tsp cayenne
225 g (8 oz) tomatoes finely chopped
1 tsp salt
300 ml water
Peel the beetroot and cut into even wedges
Heat the oil in a medium sized pan. When hot add the cumin seeds. Let them sizzle for 5 seconds.
Add the garlic, stir and fry until it turns golden.
Add the onions and stir and fry for a minute.
Add the flour and cayenne- stir and fry for a minute.
Now pop the beetroot in with the tomatoes, salt and water.
Bring to a simmer.
Lower the heat, cover and simmer for 30 minutes.
Remove lid, turn heat up to medium and cook uncovered for 7 minutes- the sauce should be thickening up nicely by then.
This dish can be made ahead of time and reheated.