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.
