Beetroot Curry | Inside Magazine

Ingredients

• 300 grams Beetroot
• 1 tablespoon oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 curry leaves
• ½ onion chopped fine
• 1 kocchi chilli
• ¼ tsp chilli powder
• 1/4 tsp curry powder
• 1/2 cup coconut milk
• 1/2 cup water
• salt