Beetroot Poriyal

1 Tbsp Oil
1 Tbsp Urad Dal

1 Tsp Mustard Seeds
1/8 Tsp Asafoetida

7 Green Chilies, Chopped into 2 Lengthwise Pieces (1 Green Chili / 1 Cup of Grated Beetroot)
Few Curry Leaves

71/2 Cups Beetroot, Peeled, Chopped or Grated

1 and 1/2 Tsp Salt
3/4 Cup Water

1/4 Cup Coconut

Heat oil in a pan, add urad dal, saute till the color of the dal changes, add mustard seeds, when it splutters, add asafoetida, mix well. Add green chilies and curry leaves, fry for few seconds.

Add beetroot, salt, water, mix well, cover and cook for 10 to 12 minutes in medium flame.

Add coconut and mix well.

Yields:  5 and 1/4Cups
Taste Note: Tastes