There are a lot of ingredients starting with B! However beetroot is a favourite of mine, yet like a lot of people, seems to get forgotten from time to time. I have actually posted the odd recipe over the years containing beetroot; its a fabulous colour, a taste like nothing else, adds sweetness to a savoury dish (will liven any salad), can be eaten raw or cooked, you can eat the root and the leaves, and it is delicious juiced. And its just not an Aussie burger unless it has beetroot on it (the canned variety of course).
I will divert for a moment – but we are still in the letter B and I need to write about it. My sister recently opened my eyes on how to cook the best piece steak you will ever eat! Big statement (especially because its not done on a bbq) but the last few times I have cooked it this way, the beef was like butter to cut and eat. I don’t my own recipe, as it is the famous Heston Blumenthal’s perfect steak. I used a fillet of beef and the result was the same. Its not a very social way to cook a steak as you have to be very consistent about turning the meat every 15 seconds but wow is the result amazing. Have a go, you won’t look back! But remember it must rest as long as it has been cooked to ensure extreme tenderness and flavour.
OK back to beetroot. You might be surprised to know that in Sri Lankan cooking, making a curry from beetroot is quite traditional and very delicious. We are fortunate enough to have a lovely lady who helps our family out with home life and we have sampled her amazing cooking from time to time. She is from Sri Lanka and is very skilled in the kitchen. Her cooking is just the same as we have eaten on our numerous trips to Sri Lanka. The vegetable based dishes is satisfying enough to consider turning vegetarian, with such unique flavours. The same recipe for this beetroot curry can be applied to carrots, and I have to say its one of my kids favourite – yes carrot curry (although they are insistent about picking out the curry leaves)!!
You may need to visit a speciality store to get Sri Lankan curry powder as the flavour is very distinct, otherwise try making your own using a recipe. I am very aware that many families have their own homemade recipe to suit their tastes. We are very lucky here in Dubai, we have very easy access to spices and spice blends.
- 3 medium beetroot, peeled and cut to your preference, I like thin strips
- ½ onion sliced or chopped
- 1 green chilli chopped
- 1 tablespoon vegetable oil
- 10-12 fresh curry leaves
- 1 teaspoon tumeric
- ¼ teaspoon chilli powder (omit if you don't like it too spicy)
- 2 teaspoons sri lankan curry powder
- ½ teaspoon roasted and ground fenugreek
- ¼-1/2 cup of thick coconut milk or cream
- Heat oil in a medium saucepan
- Fry onions and green chilli and curry leaves for 2-3 minutes
- Add spices and fry for 1 minute
- Add beetroot and coconut milk and simmer for 15 - 20 minutes until tender
- If it is getting dry add a little more coconut milk, but this is not a saucy curry, it should be wet enough to just coat the vegetables.
