Karan's Beetroot Curry

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1½ tablespoons coconut oil
1 teaspoon Bindu Black Mustard
¼ teaspoon Sugandhi Fenugreek
100g (3½ oz) red onion (approx. 1 small onion), finely sliced
¾ teaspoon Surya Salt
1 teaspoon minced garlic
7.5 centimeter (3 in) piece pandan leaf
10 – 12 curry leaves
400 grams (14 oz) raw beetroot (beets), peeled and cut into 5mm (¼ in) thick matchsticks
¼ teaspoon Pragati Turmeric
¼ teaspoon Peni Miris Cinnamon or 5 centimeter (2 in) Wild Cinnamon Quill
¾ tsp powdered Byadgi Chillies
½ tsp ground Jodhana Cumin
250ml (9 fl oz) water
150ml (5 fl oz) coconut milk
Juice of ½ lime

Heat the oil in a saucepan over a medium heat and add the mustard and fenugreek seeds. Once they begin to splutter, add the onions, salt, garlic, pandan leaf and curry leaves. Cook for 2 minutes until everything has softened; you don’t need to brown the onions.
Add the beetroot (beets), turmeric, cinnamon, chilli powder and cumin and mix well. Pour in about 250ml (9fl oz) water, just enough to cover the beetroots, and cook for 8–10 minutes. At this stage, the water should have been absorbed or evaporated and the beetroot should be tender but holding its shape.
Now add the coconut milk and cook, uncovered, for 3–4 minutes, or until it has all been absorbed and you have a thick semi-dry curry in the pan. Check the seasoning and add the lime juice just before serving.