Recipe and picture by Shannon E. Green :)
Appliance used: electric skillet.
1 lb beets peeled & lg diced
1 can tomatoes
1 onion diced
2 t mustard seed
3 T garam masala
2 chiles (I used serranos)
2 T table cream or plain yogurt
1 T ghee
1 can water
2 T ground almonds
Place ghee into skillet, then sauté onions until translucent.
Add mustard seed & garam masala.
Once herbs have been mixed in, add beets, tomatoes, chiles & water.
Cover & simmer for 30 minutes until beets are tender.
Remove lid & add almonds.
Keep lid off & cook until liquid is reduced.
About another 20 minutes.
When serving add table cream & enjoy.