Aromatic Butternut Squash and Coconut

SERVES 6

1 pound red and yellow beets,
½ pound baby carrots peeled
1 tablespoon vegetable oil
8 fresh or frozen curry leaves
2 tablespoons green chilies, seeded
and minced
3 tablespoons shallots, minced
1 tablespoon rice vinegar
Salt to taste
1 teaspoon sugar

If the beet greens are still attached, cut them off, leaving about 1 inch of stem intact. In a large pot, bring 1 inch water to boil. Add the unpeeled beets, cover, and cook until tender,
20 to 25 minutes. Remove from pot and let it stand until cool enough to handle, then peel and cut into quarters. Set aside and keep warm.

Cook the baby carrots same as the beets. (If the baby carrots are varied sizes, cut the larger ones into halves or thirds for even cooking). Remove from the pot and set aside.

Place a pan over medium-high heat. Add the oil, and when it is hot, add the curry leaves, minced chilies, and shallots. Cook for 2 to 3 minutes, stirring occasionally. Add the beets
and carrots and stir, then add the vinegar, salt, and sugar and stir to mix well. Raise the heat to high and stir-fry for 2 to 3 minutes. Remove from the heat and taste for seasoning.

Transfer to a serving dish; serve hot or at room temperature.