Madhur Jaffrey's Grated Beets with Shallots

3 tbsp olive oil    

1/2 tsp whole brown mustard seeds

2 large shallots, peeled & slivered

1 fresh hot chile in thin slices

1 pound beets, peeled & coarsely grated

1 tsp salt

Put oil in large frying pan over medium high heat.  When hot, add mustard seeds.  Add shallots & chile; fry 30 seconds til the shallots brown lightly.  Add beets and stir for a moment. Add salt and 1/2 cup water.  Bring to a boil, cover & turn heat to low.  Cook 10 minutes.

Uncover, add lemon juice & stir.

Notes:  I found this good and fast.  I used less oil in a non-stick pan.

I used only 1/2 jalapeno chile minced. I used much less salt.  And I cooked it only about 5 minutes when it seemed done to me.  This was great with brown rice and broiled salmon.

from Madhur Jaffrey’s World Vegetarian