Sri Lankan Beetroot Stir Fry

by | Nov 22, 2022 | Uncategorised | 0 comments

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Beetroot 4 large

Coconut Oil – 2 Tbs

Black mustard seeds 1 Tsp

Cumin seeds 1 Tsp

Curry leaves  – 2 sprigs

Asafoetida (Hing) a pinch (optional)

Kashmiri chilli flakes or Fresh red chilli 1 Tsp

Sea salt 

Black pepper freshly ground

Coconut vinegar


Wash, peel and slice the beetroots into julienne sticks

Melt coconut oil in a saucepan over a medium heat, adding the curry leaves then the mustard and cumin seeds and asafoetida, allow them to cook until they sizzle and pop but take care not to allow them to burn. 

Follow in with the beetroot and stir to blend with the tempered spices. 

Add in the chilli and season with salt and ground black pepper

Cook stirring occasionally on a low heat for 4-5 minutes until the beetroot has softened a little but retains a slight crunch.

Add in the vinegar and stir to combine then cook for another 3 minutes.

Adjust the seasoning and serve with rice or roti. This makes a delicious snack the next day with coconut roti and pol sambol. 

Recipe credit – Inspired by O Tama Carey “Lankan Food”

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