350 ml(about 14) small beetroot, washed and trimmed50 gmghee (see note)1large onion, finely chopped2small green chillies, finely chopped10fresh curry leaves3 cm piecepandanus leaf (see note)2garlic cloves, thinly sliced200 mlcoconut milk1cinnamon quill3 tspwhite vinegar1 tsp eachground coriander and chilli powder1 tspcaster sugar
Cut beetroot and stems into 1cm pieces and set aside.
Heat ghee in a saucepan over medium heat, add onion and green chilli and cook until translucent (6-8 minutes). Add curry leaves, pandanus leaf and garlic and cook until fragrant (3 minutes). Add beetroot and remaining ingredients, cover, and simmer over very low heat, stirring occasionally, until tender (30-35 minutes), then serve.
Note Ghee is available from select supermarkets. Pandanus leaves are available fresh or dried from Asian grocers. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.