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The 'Everything Red' Stir-Fry

It's unbelievable how well these flavours work together with the beetroot lending a subtle sweetness to the cabbage.
Course salads, Side Dish, vegetables
Cuisine Indian


  • 100 g dried aduki beans about ½ a cup
  • 2 tsp ghee or oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 dried red chilli, broken into bits
  • 1 fresh red chilli, sliced
  • 8 curry leaves, sliced
  • 100 g red onions about 1 medium to large, sliced thinly then the slices halved
  • 200 g raw beetroot peeled and cut into thick matchsticks
  • 200 g red cabbage, shredded
  • 1/2 cup shredded coconut, divided
  • salt to taste
  • lemon juice & finely chopped coriander leaves if required


  • If you don't have the beans soaked overnight, then soak them in hot water for as long as possible, at least an hour. Drain, then transfer to a saucepan. Cover with fresh water to come up to about an inch over the beans, add a tsp of salt, then bring to the boil. Lower heat, simmer until the beans are tender but not mushy. This could take anything between 20 - 40 minutes depending on the size and age of the beans. Drain and set aside.
  • Combine the mustard seeds, cumin seeds, urad dal, dried red chilli & fresh red chilli in a small bowl. Keep all your ingredients ready near the hob.
  • In a frying pan (for which you have a lid) over a medium heat, heat the ghee, then add the mustard seed mixture, when it starts spluttering, add the curry leaves. Fry for a few seconds, then add the onion and fry for about 5 minutes until it softens.
  • Now add the beetroot, aduki beans, salt to taste & 1/4 cup water. Stir, cover with the lid and cook on medium heat, stirring occasionally, until the beetroot is almost done, about 6 - 8 minutes. Some of the water would have evaporated by now.
  • Uncover, add the red cabbage, stir. Season if necessary. Cover and cook for another 5 minutes until all of the water evaporates and the red cabbage is beautifully tender.
  • Stir in ¼ cup of the coconut. Taste and adjust seasoning. If you so prefer, you can add some lemon juice at this stage. This will also brighten the colour of the stir-fry.
  • Garnish with the rest of the coconut & coriander leaves, if using.


Adapted from one of my favourite first generation blogs, Indira's Mahanandi
Keyword aduki beans, beetroot, purple, red cabbage, stirfry