This beet raita is loud and proud in color and flavor. I like to eat it just by itself with a little naan, or as an accompaniment to kebabs, dals, or greens.
Serves 4 as a side (and can be doubled easily)
2 tablespoons canola oil
1 clove of garlic, sliced wafer thin
½ pound raw beets, peeled and grated
1 generous cup plain Greek yogurt
1 tablespoon lemon juice
1/3 teaspoon salt
½ teaspoon black mustard seeds
8 fresh curry leaves (optional)
Put a tablespoon of oil into a frying pan over medium heat and, when hot, add the garlic. Stir-fry for a minute, until it turns pale gold, then add the beets. Stir-fry for 3 minutes, until it softens, then add to a bowl with the yogurt, lemon juice, and salt. Mix together.
Next make a tarka, or dressing. Put the other tablespoon of oil into the pan and, when very hot, add the mustard seeds, and the curry leaves, if using. When the mustard seeds pop and the curry leaves turn translucent and crispy, take off the heat and pour over the raita.
Serve as it is, and stir when at the table.
