Baby Beets and Carrots with Curry Leaves
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
1 pound red and yellow beets
1/2 pound baby carrots, peeled
1 Tbsp. vegetable oil
8 fresh or frozen curry leaves
2 Tbsp. finger hot green chiles, stemmed, seeded and minced
3 Tbsp. shallots, minced
1 Tbsp. rice wine vinegar
salt, to taste
1 tsp. sugar
Instructions:
If the beet greens are still attached, cut them off, leaving about 1″ of the stem intact. In a large pot, bring 1″ of water to a boil, then add the unpeeled beets. Cover and cook the beets until tender, about 20-25 minutes. Remove the beets from the pot and let them stand until cool enough to handle, then peel and cut them into quarters. Set the beets aside and keep them warm.
Cook the baby carrots the same way as the beets. (If the baby carrots are varied sizes, cut the larger ones into halves or thirds for even cooking). Remove the carrots from the pot and set them aside.
Place a pan over medium-high heat and add the oil. When it is hot, add the curry leaves, minced chiles and shallots, then cook for 2-3 minutes, stirring occasionally. Add the beets and carrots and stir, then add the vinegar, salt and sugar, and stir well. Raise the heat to high, and stir-fry the vegetables for about 2-3 minutes.
Remove the vegetables from the heat and taste for seasoning, then transfer them to a serving dish and serve hot or at room temperature.
Yields 4 servings.
Recipe from the Pittsburgh Tribune-Review, Nov. 18, 2007.