You can use any vegetable you have on hand like cabbage, carrots, green beans, okra…Water will vary by vegetable
Serves 2
1 tbsp coconut oil
1 tsp mustard seeds
Pinch hing (optional)
2 cups beets, peeled finely chopped
½ cup shredded coconut
¼ tsp cinnamon
1 tsp salt
½ cup water
Warm coconut oil in a large frying pan over medium heat. Add mustard seeds and hing powder, if using and fry in oil for 2-3 minutes. Cover the pan with a lid so the seeds don’t escape when they pop. Add the diced beets and shredded coconut and fry for a few seconds more, stirring to distribute the oil and spices throughout. Addd the cinnamon and salt, then the water. Stir, cover, simmer on low for 10 minutes.