🌱 Daily Vegetarian Recipe

1. Heat the coconut oil in a deep pan over medium heat. Add the mustard seeds and cumin seeds, and let them splutter. 2. Add the chopped onions to the pan and sauté until they turn golden brown. 3. Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until aromatic. 4. Add the diced beetroots to the pan, and sprinkle turmeric powder, coriander powder, and red chili powder. Mix well to coat the beetroots with the spices. 5. Pour in the coconut milk and water, and add salt to taste. Stir to combine all the ingredients. 6. Bring the mixture to a boil, then reduce the heat to low, and cover the pan. Let it simmer for 15-20 minutes or until the beetroots are tender and the flavors have melded together. 7. Once cooked, remove from heat and let it cool slightly. Adjust the seasoning if necessary. 8. Garnish the curry with fresh coriander leaves and a sprinkle of fresh grated coconut for added texture and flavor. 9. Serve hot with steamed rice or warm naan, accompanied by lemon wedges for an extra zing.