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Title: Keralan Stir-Fried Beets
Yield: 4

Ingredients

      1 c  finely grated dried
           -unsweetened coc; onut
      2    garlic cloves; crushed
      1    serrano or thai chile; cut
           -in half
      1    ; lengthwise
      1 ts salt
      1 ts ground cumin
    1/4 ts cayenne pepper
    1/4 ts turmeric
    1/3 c  water
      2 tb vegetable oil
      1 ts mustard seeds
      2    whole dried red chiles
     10    curry leaves or 2 bay leaves
      1 tb long-grain rice
      4 lg beets; (about 2 pounds),
      1    ; peeled and coarsely
      1    ; grated

Instructions

1. In a small bowl, combine the coconut, garlic, serrano chile, salt,
cumin,
cayenne and turmeric with the water. Set aside.

2. In a large wok, warm the oil over moderately high heat. Add the mustard
seeds, dried red chiles and curry leaves and cover. When the mustard seeds
begin to pop, add the rice and stir until the rice just turns opaque, about
5
seconds. Add the beets and cook over moderate heat, stirring occasionally,
until barely softened. Add the coconut mixture and cook, stirring
occasionally, until the beets are just tender, about 5 minutes. Serve at
once.

--Maya Kaimal

Posted to FOODWINE Digest XT 100

Per serving: 111 Calories (kcal); 7g Total Fat; (55% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 599mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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