An old potter once told me that mother nature is the only entity that can carry off any colour combination.
Mama food has the same generosity, I think.
This vegetable is inspired by the taste of the lacy thoran of Kerala. But I'm afraid I've substituted lacy with chunky, the grindstone with a blender and fresh coconut with frozen.
A couple of undersized beets and an oversized carrot, peeled and cubed (and cuboided in some cases, if there is such a word. Oh oh there isn't says the red dotted line).
Two teaspoonfuls of frozen grated coconut, minced with a clove of garlic.
A sprig of curry leaves, a green chilli and half a tsp of mustard seeds.
1 tsp oil.
Salt to taste.
Half a cup of water on standby.
I popped the mustard in hot oil, and added the chilli and curry leaves. After a brief stir, everything else went in. I covered the pan, adding water in small doses every time the pan sizzled too harshly. I avoided stirring the curry too much to prevent the carrots from turning into beet clones.
In about 10 minutes, the root vegetables were tender and I was a happy woman.