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Vegan Recipe

Spicy Beetroot

Ingredients:

• 2 tbs groundnut oil
• 500g raw beetroot, chopped into 1cm cubes
• 500g ripe tomatoes, peeled and chopped (or tinned toms, chopped)
• generous pinch of ground asafoetida
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 dried red chillis
• ½ tsp dried turmeric

Method:

Heat oil - when very hot add asafoetida. After 2 or 3 seconds add mustard and cumin seeds. Stir, add tomatoes and cover until horrible noise subsides. Add beetroot and turmeric, and simmer for 1 hour, or until beetroot is tender. Add salt to taste.

A feast in itself, with boiled rice and Indian breads.

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