1 kg beetroot, cleaned and cubed ½ onion, chopped Ginger, chips 1 tomato, cubed Salt to taste Chili powder 1 teaspoon jeera seeds A few red chilies, slit 1 can coconut milk Spring onion/ dhania (coriander)
1. Place the beets, ginger, jeera, onion, tomato, salt and some chili powder in a pot and sauté until soft.
2. Add the can of coconut milk (reserving some for garnishing) and about ½ can of water.
3. Bring to a boil and simmer for 20-30 minutes.
4. Blitz in a food processor then serve with fresh herbs, lime juice and a splash of coconut milk