Sri Lankan Beetroot Curry (Beetroot Thel Dala)

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1. 1Step 1: Before cleaning and cutting the beetroot, be aware that the beet juice tends to stain your fingers and clothes.
2. 2Step 2: If you want to avoid the red staining of your nails, wear disposable gloves.
3. 3Step 3: If you have bought the beetroots with the stems and leaves, cut them and save them for a Beetroot leaves salad.
4. 4Step 4: Wash and peel the skin.
5. 5Step 5: Slice them into fairly thin, round slices.
6. 6Step 6: You might have difficulty cutting the last portion of the beetroot into full circles, but try to cut them into half circles.
7. 7Step 7: Separate them in size and then stack three to four slices together and cut them into thin sticks.
8. 8Step 8: Add the beetroot strips, curry leaves, sliced onions, garlic, turmeric powder, red chilli flakes and salt into a pan.
9. 9Step 9: Pour in water, mix all the ingredients and cook over low-medium heat until the water evaporates, while turning the beets soft.
10. 10Step 10: Cook for 10-12 minutes until the water completely evaporates.
11. 11Step 11: Once the water evaporates, you can add the coconut milk (optional ingredient, about 1/4th cup) if you are looking for a more creamy dish.
12. 12Step 12: For this recipe, I'll be adding oil to make more of a sautéed version.
13. 13Step 13: Pour in the oil, reduce the heat to low and sauté the beetroot until it is semi-fried.
14. 14Step 14: Taste and season with salt if necessary.
15. 15Step 15: Add chilli flakes, and increase or reduce the amount of heat to the beetroot stir-fry. Add the raw curry powder to give it a stronger flavour.
16. 16Step 16: Combine well. Taste and adjust the seasoning as needed.
17. 17Step 17: Serve the easy beetroot curry warm with any of the Sri Lankan menus given above.