masala powder: spices crushed to a medium coarse powder in a mortar pestle or use ¼ teaspoon garam masala - optional
Heat the coconut oil in a kadai or wok.
Add the mustard seeds. When they pop, add the cumin seeds.
The cumin seeds will start to sizzle now. Immediately add the shallots.
Fry the shallots on a medium flame for 2 minutes.
Now add the whole red chili, chopped green chili and ginger.
Fry for a minute. Add the curry leaves.
Lower the flame & ddd all the dry masala powders including the crushed and powdered whole garam masala.
Make sure not to burn the masala.
Fry for a half a minute and then add the beetroot. Mix the chopped beetroot with salt.
Cook the beetroot without a lid with occasional stirrings. If the beetroot is grated, they will cook faster.
This takes approx 10-12 minutes for grated beetroot.
You can also keep the beetroot slightly crunchy if you prefer.
When the beetroot is cooked, add the grated coconut and cook for a minute or two just for the flavors to blend in. Switch off the flame.
Serve beetroot thoran hot with rice, chapatis or even parathas.
1. To facilitate faster cooking of the beetroot, you could add some 1/4 cup or 1/2 cup of water to the beetroot. 2. You can also cover and cook the beetroot. 3. if the moisture dries up and the thoran looks dry, then add some water while cooking