- 1 cup finely grated dried unsweetened coconut
- 2 garlic cloves, crushed
- 1 serrano or Thai chile, cut in half lengthwise
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 2 whole dried red chiles
- 10 curry leaves or 2 bay leaves
- 1 tablespoon long-grain rice
- 4 large beets (about 2 pounds), peeled and coarsely grated
In a small bowl, combine the coconut, garlic, serrano chile, salt, cumin, cayenne and turmeric with the water. Set aside.
In a large wok, warm the oil over moderately high heat. Add the mustard seeds, dried red chiles and curry leaves and cover. When the mustard seeds begin to pop, add the rice and stir until the rice just turns opaque, about 5 seconds. Add the beets and cook over moderate heat, stirring occasionally, until barely softened. Add the coconut mixture and cook, stirring occasionally, until the beets are just tender, about 5 minutes. Serve at once.