Healthy side dish for lunch with Moringa leaves and beetroot

  First time in my kitchen this dish! Was not thinking to publish this recipe. So didn’t take the pics of Moringa leaves and beetroot. Usually Moringa leaves stir fry I make with green gram or dal. Also without grams it can be cooked. But the thing is that it becomes more thick. Beetroot was there in my refrigerator. So thought of mix and try it’s match together. WoW, it turned out good. Then, why to hesitate? The simple recipe is here 

Ingredients 

Moringa leaves, cleaned 2 handfuls, beetroot large 1, peeled and grated, shallots 5, garlic cloves 5, both chopped finely, turmeric powder ,chilli powder, 1/4 tsp. each,  cumin powder a pinch, salt to taste, grated coconut 1/2 cup, mustard seeds 1/4 tsp., coconut oil 1/2 tbsp.

Preparation 

Heat the oil in a shallow pan, drop in the mustard seeds, allow to crackle, drop in shallots and garlic, sauté it. When the fragrance starts add, beetroot and stir it. When half cooked add, salt, turmeric, chilli & cumin powders, combine well and add the Moringa leaves. Mix well. When the leaves are sautéed add the grated coconut, combine well and allow to remain in low flame for a minute. Dish is done ✅ The sweetness of beetroot adjusted the bitterness and the softness of beetroot adjusted the hardness of Moringa leaves. The dish is delicious and of course nutritious.

Can serve as side dish for rice, chapatti, roti and porotta. Super for vegetarians.