Beetroot and Coconut Yoghurt / Rote-Bete-Kokos-Joghurt

Hmm, I don't know. First of all, the instructions weren't really clear. You are supposed to grate the beetroot along with a few other ingredients and then fry it - though nothing is said about using oil BUT they do mention that you should add some water to prevent the beetroot from sticking to the pan. So then what is it, cooking or frying?

Once we had figured this out we made sure that the added water evaporated and that the beetroot was quite dry again. But once we added the yoghurt, the whole thing turned into a soup - didn't look anything like in the picture.

And it finally: all you could taste were the sweet beetroot and the coconut, the spices were hardly present (except for that one time when I bit on a piece of chilli).

Would I bother to prepare this again? I don't know. We prepared two side dishes today, this and Dhal with Coconut and Raisins to eat as a vegetarian meal, but maybe it just works better as a side dish to a (really hot and spicy!) meat main. Next time I would pobably use much more spices, fry instead of cook, and use less (and unsoaked) coconut flakes (or serve them on the side). I did enjoy that this was a way to prepare beetroot that did not involve cooking it for hours, so that was a plus.

We used soaked coconut flakes instead of coconut meat, a red instead of a green chili, and no curry leaves.