Start with the beetroot curry. On a medium flame, heat the oil in a wide frying pan for which you have a lid, then fry the curry leaves and leave them to crackle and pop for a minute. Stir in the onion, garlic and chillies, cook for around 6 minutes, until the onion turns translucent and soft, then add the tomato puree and cumin, and cook for another 5 minutes.
Add the beetroot, salt and 6 tablespoons of water, pop on the lid and cook for 15 minutes, stirring occasionally; if the curry looks a bit dry, add more water, a tablespoon at a time. Take off the lid, stir in the coconut milk and simmer for 10 minutes, until the beetroot is tender and the sauce has reduced. Finally, stir in the lime juice and turn off the heat while you get on with the beans.
In another wide frying pan, heat the oil for the beans on a high flame. Once it’s hot, add the beans, stir to coat in the oil, then leave for 3 to 4 minutes, stirring once, until they blister and char. When the beans have got some blackened bits on them, but are still bright green in colour, stir in the garlic, chilli, lime juice and salt, and cook for a minute. Finally, add the desiccated coconut, stir-fry for a minute, then take off the heat.
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