Beetroot Curry

When I was living in Bahrain, newly married, I had an Iranian neighbor who she showed me how beetroot could be cooked in curry form. At my parent's home, boiled and sliced beetroot were eaten with vinaigrette dressing as salad. With the help of my beautiful Iranian neighbor, I mastered this curry with subcontinent spices. Recently, I revisited this recipe & started making it again on my husband's request; my children also enjoyed it. So here it is: my version. To simplify, beetroot
can be boiled or tinned beetroot can be used (this will shorten the cooking time).

Serves: 4-5

Ingredients:

Beetroot: 0.5kg; peeled and thinly sliced
Onion: 1; finely chopped
Oil: 1.5Tbsp
Cumin seeds: 1tsp
Curry leaves: 5-6
Garlic paste: 1tsp
Cumin powder: 0.5tsp
Turmeric powder: 0.5tsp
Chili flakes: 0.5tsp
Coriander powder: 0.5tsp
Salt: to taste
Sugar: 2tsp
Tamarind paste: 1Tbsp (or juice of 1 lemon)
Green chilies: 2, finely chopped
Cilantro 2-3 Tbsp  

Method:

1. Heat oil in a pan & add in the chopped onion, along with cumin seeds and curry leaves. The flame should be medium to slow.
2. Fry onion till the color changes to pink.
3. Add in the garlic paste, turmeric powder, cumin powder, chilly flakes, and coriander powder. Stir to combine and fry; if spices begin to stick to pan, sprinkle 4-5Tbsp of water. Add the salt.
4. Continue frying and sprinkle water when needed for about 10- 15 minutes.
5. Once the spices give out roasted fragrance (a sign indicating spices are cooked), add in the chopped beetroot along with the sugar and 1/2 cup of water. Cover and cook on low flame for about 30 minutes. Do check & if needed add another 5-6Tbsp of water.
6. Once beetroot are tender, add in the tamarind paste or lemon juice. Check seasoning & add salt or sugar if needed. The taste is sweet and sour.
7. Sprinkle chopped cilantro and sliced green chillies. Can be served with parathas, nan and
chappatti. Also tastes good with boiled rice.