I was at the grocery store last weekend, and I start collecting the groceries for the week. Just like any other week, I am looking forward to making the greens and try out some new recipes if I could. The luscious smell of the fresh green herbs, the sweet smell of fruits and flowers… The beautiful berries of all kinds. It is just so amazing. Always happy to be at the grocery store.
Anyways, back to picking up groceries for the week, the husband gets paranoid when I start picking up beetroots. He calls out to me and says… “oh … not again Aayushi babes”. I turn and ask what is it? He continues,” I won’t eat beetroots, I don’t like them”. This happens every week. He instead points out to mangoes. Mangoes are everyone’s favourite and so is ours. Like every other week, he wanted a dish full of mango rice with tomato and onion pachdi (raita). Along with the side of the potato, turnip fry or broccoli-peas -tomato fry. Now the husband doesn’t know how I am thinking to take a roll on his taste buds, but that leaves me with a question of how?
On a Thursday afternoon, I was sitting on my couch watching TV, sunk in the thoughts what can I possibly do to make the beetroots so tasty, that the husband cannot say no to beetroots ever. A salad is definitely not going to be an option for making the husband like beetroots. I know what’s going to happen if I make a salad! The husband is going to savour on all the mangoes and leave me with a bowl full of beetroots, kale and lettuce. I imagined so and laughed to myself. I make beetroot poriyal quite often. So I use the same recipe, and I add the king of fruits mangoes along with coconut.
The recipe speaks for itself to be a surprise, so let us see how. The beetroots and mangoes are going to take you to sweet and savoury side. The flavours of mangoes, beetroots and fresh shredded coconut took me to a private island hanging out with the husband enjoying virgin margaritas, a plate of freshly cut tropical fruits and some pina coladas. As always amazed by the beauty of nature, at my dinner I enjoyed how nature created such great flavours. Trust me, I didn’t put any spices to flavour this wonderful treat.
Let’s start cooking this tropical deliciousness!!!
- Coconut oil – 1 Tbsp
- Cumin seeds- 1 Tsp
- Green Chilli – 2
- Onion- 1 small (finely chopped or julienned)
- Beetroots – 2 medium sized, 1 if big beetroot- Shredded
- Mango- 1 big mango- Shredded
- Coconut- Freshly shredded/frozen shredded – 1/2 cup
- Salt- To Taste
- Dry Coconut Shreddings- For topping
Now is the time to put the ingredients on flame!!!
- Place a pan on a medium flame. Add a Tbsp of oil, I used coconut oil, but you can use any oil of your choice. Add the cumin seeds and let them splutter.
- Add the two slit green chillies now and saute.
- It’s time to throw in the finely chopped or julienned onions, in any way you like them.
- Once the onions turn translucent, add the beetroots, salt to taste and cover the pan.
- The beetroots will take maybe 5-7 mins to cook. Keep stirring them every 2 mins, to avoid the beetroots sticking to the pan.
- Once the beetroots are soft… add the shredded mangoes. The mangoes cook in no time. and they get to take the colour of the beetroots and start turning to be a savoury surprise for our tropical fry.
- Add the coconut and close the pan for a minute.
- The Suprise Tropical Fry is ready. Take it out in a serving bowl and add some dry shredded coconut for the topping and serve.
Give this recipe a star, if you like it and give it a try… it is awesome!!! It was a definite hit for us!!