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1
Peel the beets.
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2
Cut them in julienne strips by first thinly slicing them, then cutting into strips about 1/4 inch wide.
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3
Set aside.
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4
Place a heavy pot with a tight fitting lid over medium high heat.
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5
Add the oil, and when it is hot, add 4 of the curry leaves, and the minced chiles and shallots.
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6
Cook for 2-3 minutes, stirring occasionally.
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7
Add the beets and stir, then add the vinegar, salt, and sugar and stir and turn to mix well.
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8
Raise the heat to high and stir fry for 2-3 minutes.
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9
The beets will give off a little liquid as they cook.
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10
Mix half the coconut milk with the water, then add to the pot and bring to a vigorous boil.
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11
Stir well, cover tightly, reduce the heat, and cook at a strong simmer until the beets are just tender, about 20 minutes.
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12
Check the water level after 10 minutes of cooking and add a little more if it is almost dry.
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13
Add the remaining 1/4 cup coconut milk and remaining curry leaves.
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14
Bring to a boil, then reduce the heat and simmer for another 2-3 minutes.
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15
Remove from the heat and taste for seasoning.
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16
Sprinkle on coarse salt, if you wish.
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17
Transfer to a serving dish, and serve hot or at room temperature.
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18
PRECOOKED BEETS WITH TROPICAL FLAVOURS.
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19
This is a quick (10 to 15 minute) version of this dish, using 2 1/2 to 3 cups of cooked and peeled beets.
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20
(Canned beets are not a substitute).
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21
Chop the beets into bite sized cubes.
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22
All the other ingredients remain the same, EXCEPT the coconut milk should be reduced to 1/4 cup.
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23
Follow the instructions above, but add all the curry leaves with the chilies.
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24
Stir fry the beets for only one minute, and after you add the liquid, simmer the beets for only 5-10 minutes, partly covered.
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25
Transfer to a shallow bowl, taste for seasoning, and adjust, if you wish.
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26
Let cool to room temperature before serving.
