Moringa, beetroot and coconut stir fry, No oil

Beetroot, oft called beets is the taproot portion of the beetroot plant. In its raw form, it is 88% water and less than 1% fat. Betanin, an extract from beet juice is used as a red food coloring agent. 

The basic elements of the thoran are...

Beetroot - 3

 

 

 

 

Drumstick - 1

Coconut, grated - 1/4 cup

Cumin seeds - 1/4 tsp

Shallots - 3

Turmeric powder - a tad

Nutritional yeast - 1/4 tsp

Chili powder - 1/4 tsp

Salt - 1/4 tsp

Water - 1/4 cup

The modus operandi...

 

Wash beetroot and drumstick well. Peel away skin of beetroot, wash and grate.

 

 

 

 

 Cut open drumstick, scrape the insides and fling them into a vessel along with some water, turmeric powder and salt. Bring the drumstick seeds to a boil and turn off heat.

Peel shallots and chop into small pieces. Grind coconut, shallots, cumin seeds, salt, turmeric powder, yeast flakes and chili powder twice, for a second each time. 

Heat a deep-bottomed steel pan and throw in grated beetroot, drumstick seeds and any remaining water that is there along with the seeds. 

 

 

 

 

Spread out the vegetables and add the coconut potpourri into the center of the pan. Cover the coconut mishmash with the vegetable. 

 

 

 

 

 

Allow it to cook for 5 minutes. Stir to intermingle. Let your hair down on a bowl of rice and beetroot moringakayu thoran.