Picture taken at Kudawella Blow Hole.

Hi awesome Steemians!

I had the privilage of visiting the beautiful island Sri Lanka back in 2014. Besides the stunning nature and friendly people the food is amazing as well. If you're not familiar with Sri Lankan Rice & Curry, it's basically a table full of (often fiery) dished packed with tasty spices you just can't resist. The Sri Lankan curries are different from the Indian ones and unfortunately lesser known. The locals eat it for breakfast, lunch and diner and I know why :-)

Image source: http://www.go-lanka.com/sri-lanka/food.html

In this post, I'd like to share a dish I enjoyed when I was invited by locals to join them for lunch in Polonnaruwa. It's a Beetroot curry you serve with rice (and a bunch of other dished I'll tell you more about later :-) ) Luckily, they shared the recipe with me so I'd like to share it with you :)

Beetroot curry

• 750 gr Beetroot
• 3 tbsp Coconut oil (or any other veg. oil)
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 7,5 cm Cinnamon (1 pipe)
• 10-12 Curry leaves
• 2 Green chilies (sliced)
• 150 gr Onion (chopped)
• 15 gr Garlic
• 1 tsp Unroasted Sri Lankan Curry Powder
• 1 tsp Kashmiri chili powder
• ¼ tsp Turmeric powder
• 125 gr Tomato (chopped)
• 1 tbsp Lime juice

Method

• Wash beetroot and cut in small strips.
• Heat oil and add cumin, cinnamon and curry leaves and sauté and when it starts to splutter, add green chili, onion and garlic and sauté for about 5-6 minutes. Add curry powder, chili powder and turmeric. Wait a few seconds and add beetroot, tomato and 1 tsp salt. Cover lit and stew for about 15 minutes on medium fire, stir regularly until beetroot is just ready, but still has a bite. Add a few tbsp. of water when mixture sticks to the bottom. It’s best to cook the dish in its own juices.
• Remove lid, add lime juice and serve!

Serves 4 people

Hope you enjoyed this! If you cooked this dish, I'd love to know how it tasted!