Beetroot Pachadi with Crispy Okra

Ingredients

• Beetroot - 2 whole
• Okra - 2 whole
• Coconut - 1 cup
• Green chilies - 2 whole
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Coconut oil - 2 tbsp
• Curd - 1/2 cup
• Dry red chilies - 2 whole
• Salt to taste
• Curry leaves

Instructions

1. 1Grate the beetroot and the coconut, and slice the okra into round pieces so everything is ready to go.
2. 2Heat the coconut oil in a pan and fry the okra rounds until they are light brown and slightly crisp; transfer them to a plate and keep aside so they stay crunchy.
3. 3In a blender, grind the grated coconut with the green chilies, mustard seeds and cumin seeds to a smooth paste; scrape down the sides if needed so the paste is even.
4. 4Heat a little of the reserved coconut oil in the same pan, add the mustard seeds and let them splutter, then add the dry red chilies and curry leaves and fry briefly until fragrant.
5. 5Add the grated beetroot to the pan and sauté until the beetroot is soft and cooked through, stirring occasionally so it cooks evenly.
6. 6Stir the coconut paste into the softened beetroot, then add the curd and salt and bring the mixture to a gentle boil for 1-2 minutes to meld the flavors.
7. 7Fold the fried okra into the pachadi gently so the pieces retain some crispness, then remove the pan from the heat.
8. 8Serve the pachadi hot with steamed rice, and optionally drizzle a little coconut oil or garnish with a few extra curry leaves before serving.