Madhur Jaffrey's Grated Beets with Shallots
3 tbsp olive oil
1/2 tsp whole brown mustard seeds
2 large shallots, peeled & slivered
1 fresh hot chile in thin slices
1 pound beets, peeled & coarsely grated
1 tsp salt
Put oil in large frying pan over medium high heat. When hot, add mustard seeds. Add shallots & chile; fry 30 seconds til the shallots brown lightly. Add beets and stir for a moment. Add salt and 1/2 cup water. Bring to a boil, cover & turn heat to low. Cook 10 minutes.
Uncover, add lemon juice & stir.
Notes: I found this good and fast. I used less oil in a non-stick pan.
I used only 1/2 jalapeno chile minced. I used much less salt. And I cooked it only about 5 minutes when it seemed done to me. This was great with brown rice and broiled salmon.
from Madhur Jaffrey’s World Vegetarian