Beetroot with Dry Shrimp

WHEN I've run out of stock of fresh fish or meat at home I have my store of dried fish and shrimp to dip into. With dry shrimp, it's usually a coconut-based chutney called galmbi chutney in Konkani. Like many others, I too will join the Mangalorean chorus that sings paeans to this humble chutney. It uplifts bland fare to such an extent that you can eat and eat and eat without feeling full!

Dried fish is usually fried to a crisp but also dropped into a sour-spicy curry while roasted dry shrimp is used to flavour vegetable curries made out of ladiesfinger (bhindi), Mangalore spinach (basale) and field marrow (mogem), or what is also referred to as Mangalore cucumber in the shops. Such dishes usually come in handy during the heavy monsoon season on the Konkan coast when there's hardly any fish of your choice available in the market. Fishermen hang up their nets at this time not only because the sea is choppy but also because of the fishing ban due to the spawning season.

Maldive fish mixed with vegetables such as cabbage (in a dry preparation) I found was quite common in Sri Lanka, but it was by watching my cook Mary that I picked up this beetroot with dry shrimp recipe. Initial scepticism at the rather incongruous combination of beetroot (which I used to associate mainly with salads) and dry shrimp quickly gave way to instant appreciation. Now it's a reliable standby that's at the top of my head when the freezer is empty.

You must make this more often...it's a good way to get people to eat beetroot..., chirps my daughter, who will push her luck (without much luck) to get away from eating her veggies. Coming from her, I think that statement is equivalent of a good review!

Meanwhile, cook Mary is no more with me, but her culinary legacy lives on in my kitchen.

What you need:

1 beetroot, grated
1 tomato, chopped
1 onion, chopped,
1 green chilli, chopped
3 tablespoons dried shrimp
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 sprig of curry leaves
1 teaspoon mustard seed
1 clove garlic, crushed
2 tablespoons oil

Heat oil and add the mustard seeds. When they crackle throw in the curry leaves, garlic, green chilli and onion. Stir around a bit. When the onion turns transparent, add the dried shrimp. Fry for about 3 minutes, stirring now and then on low heat. Now add the chilli and turmeric powders, stir once and add the tomato. When the tomato turns soft, add the grated beetroot and salt to taste. Mix well and cook till beetroot is soft.

Goes very well with rice and dal or rice and sambar. Also with rotis. Simple ingredients, fantastic outcome.