Beetroot sabzi

This is super simple.

1) Grate 2- 3 medium sized beetroots and fresh coconut separately.
2) In a skillet, pour some coconut oil (you can use ghee or vegetable oil)
3) Add mustard seeds, sliced green chillies and curry leaves.
4) When all of its splutters, add some sesame seeds
5) Next goes in the grated beetroot
6) And last thing that goes in is fresh grated coconut and saute.
7) In a couple minutes, take it off the flame and garnish with toasted sesame seeds and dhaniya leaves
8) Serve hot with rotis

I dont cook this sabzi for more than 3- 4 mins just long enough for the raw smell to go. I prefer it to be fairly undercooked to retain some crunch. You can shut the flame and cover it to cook it further more.  If you want some kick to it then before adding the beetroot and coconut, add a pinch of sambhar masala or kolumbu masala to the oil.

Other combinations that work wonders in this same recipe :
1) Cabbage carrot coconut
2) beetroot carrot coconut
3) Raddish with coconut and jaggery

Bon Appetite!