BEETROOT PALYAA

4 medium bulbs of beet
1 medium onion
1 green chilli
2 tsp urad dal
1 tsp each mustard seeds and cumin seeds
1/4 tsp red chilli powder
1/8 tsp turmeric
10 kadipatta/curry leaves
1/2 tsp sugar
salt to taste
a handful of chopped coriander leaves

Peel and halve the beetroot bulbs. Slice each half into really thin half moons. Halve the onion and slice each halve into thin half moons. Slit the green chilli lengthwise.

In a non stick pan, (medium temp) heat 1 tbsp oil, add the mustard seeds. When they start popping, add urad dal.

When the dal becomes light brown, add the cumin seeds and kadipatta.

When cumin seeds change color, add the onion and fry for a minute. Lower heat, cover and cook till the onions soften.

Now add the beetroot, green chilli, red chilli powder, turmeric, salt, and sugar. Mix everything well. Cover and cook on medium low heat till beetroot is cooked through. This won't take long if you have sliced it really thin.

Adjust salt if required, mix in the coriander leaves and cover. Turn off the stove. Beetroot Palyaa is ready. Serve with rice and Kadhi.

Adapted from source: spicehut