Ingredients

Method

• 1 kg baby beetroot
• 3 T vegetable oil
• 4 large onions, sliced
• 4 cloves garlic, crushed
• 1 thumb-sized piece ginger, grated
• 1 T cumin seeds
• 1 T coriander seeds
• 1 T garam masala
• 1 T pickled fish masala
• 100 g brown sugar
• 1 cup white vinegar
• salt, to taste

Method

Ingredients

1. Place the beetroot in a large saucepan and cover with water. Bring to the boil and cook for 25–30 minutes or until a knife pierces them easily. Drain and allow to
cool, then peel. Set aside until ready to use.

2. Heat the oil in a pan, then gently fry the onions, garlic and ginger. In a dry pan, toast the cumin and coriander seeds. Add the toasted spices to the onion mixture and
fry over a medium heat for 10 minutes, or until the onions are sweet and translucent.

3. Add the garam masala and pickled fish masala and stir through well. Fry gently for a further 5 minutes, then stir in the sugar and vinegar. Simmer over a low heat for 20 minutes, stirring occasionally. Season with salt and add the beetroot. Serve at room temperature or cold.

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Photographs: TOBY MURPHY
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi