- STEP 1
Heat the coconut oil, black mustard seeds, cinnamon stick and curry leaves together until the seeds start to pop.
- STEP 2
Blend the onion, garlic, ginger and chillis in a food processor add to the oil and fry for a few minutes.
- STEP 3
Add the spice mixture and fry for a further 2 minutes, add a little water if it start to stick to the pan.
- STEP 4
Blend the beetroot into a paste and add to the pan. if it is the type that comes in liquid in a shrinked wrapped packet, also add the liquid it comes in.
- STEP 5
Add the coconut milk, tamarind, jaggery chicken and water and cook for about an hour or until reduced. Finish by adding ½ teaspoon each of cumin, coriander and asafoetida just before serving, Season to taste.
- STEP 6
Serve with rice or a chapati