Beetroot Coconut Stir Fry.
To make:
sauté 4 sliced shallots, 1 tsp fennel seeds and 2 sliced dried red chillies in 2 tbsp of oil.

Add 2 tbsp fresh grated coconut. Stir.
Add 1 medium size beet (thinly sliced).
Season with salt.
Stir over high heat to soften beet. Dish out.
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Curry leaves chutney.
To make:
Dry fry curry leaves (1 small bunch) and few dried red chillies (2 to 3 mins).
Add in blender, pour 1 tbsp gingerly oil, 1 tbsp yogurt, 1/4 cup milk and salt.
Pulse/blend till smooth.

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