Rice with beetroot and coconut

Ingredients:

• 4 medium beets (about 450 g)
• 1 tbsp dry long grain rice
• 3/4 cup unsweetened coconut flakes
• 2 crushed cloves of garlic
• 1 fresh green chili pepper, slit lengthwise

Garam masala:

• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 teaspoon turmeric
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil
• 1 tsp. mustard seeds
• 2 dried red chili peppers
• 10 - 12 fresh curry leaves

Preparation:

1. Peel the beets and grate them coarsely in a food processor or on a regular grater.
   
   In a bowl, combine the coconut, garlic, green chili, ground masala and salt with about 1/4 cup water until you form a moist ball.
   
   Heat oil in a large wok over medium-high heat. Add the mustard seeds and cover. When the seeds stop popping, add the dried red chili pepper and curry leaves. After the leaves have sizzled for a few seconds, add the rice and stir for 5 seconds, until it turns opaque.
2. Add the grated beets and mix thoroughly. Reduce the heat to medium and cook, stirring occasionally, until the beets are tender. Add the coconut mixture and continue cooking for another 5 minutes. Remove from heat and taste for salt.