4 medium beetroot (about 700 g (1 1/2 lb), cooked and peeled leaves and stalks of the beetroot, or a handful of spinach, chopped
1 red onion, chopped
2 cloves garlic, chopped
1/2 tsp each turmeric, ground cinnamon, ground cardamom, bruised cardamom pods, yellow mustard seeds (optional)
2 tbsp vegetable oil
1. Cut the beetroot into thin strips.
2. Saute the onions in oil until transparent, ideally in a non-stick frying pan.
3. Add the garlic and spices, stir and cook for 2 - 3 minutes.
4. Add the chopped leaves and stalks or spinach.
5. Add the beetroot and fry without stirring to crisp the bottom of the mixture. Stir when cooked through.
