It’s one of those moments again. I have a half a bag of baby spinach, a few beets and some freshly grated coconut. Can I convert it into a healthy side dish or a modern salad?
Taking my inspiration from the traditional south indian “thoran” a dish with veggies and coconut, I created this quickly in my kitchen.
Two or three fresh beets, washed, peeled and cut into small pieces
A half a bag of spinach or any smaller greens, washed
Four tbsps freshly grated coconut or two tbsps coconut milk
A tsp of mustard seeds
A tbsp of oil
One or two dried red chilly pods broken
1 tsp turmeric powder
Salt to taste
Heat oil in a pan. Add the mustard seeds and dried chilly pods. When the mustard seeds start popping, add the beets, salt and turmeric powder. Cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).
Add the spinach, fresh coconut or coconut milk and toss a few times.