Ingredients:

5 tbsps curry powder/paste
2 tbsp oil
6 curry leaves
1 tsps chilli powder
500 gms boiled and chopped beetroot
500 ml coconut milk
250 gms soaked overnight and boiled chickpeas
1 tbsp vinegar
1 tsp lemon juice
1 tbsp chopped coriander leaves

Preparation:

Heat the oil over a medium flame. Add curry paste.
After it sizzles add curry leaves, chilli powder and beetroot.
Continue frying and stirring for 4 minutes until beetroot is well coated.
Add coconut milk and chickpeas, stir and summer for 15 minutes.
Add vinegar and lemon juice.
Garnish with coriander leaves.

Serve with saffron rice and papads.