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Vegan Beet and Potato Stir-fry recipe

Here is a simple vegan stir fry, a classic South Indian side dish that can be had with bread, chapati, or with a warm lentil curry and rice.  Serves 4 2 cups beets, peeled and diced 2 cups potatoes, peeled, diced and soaked in water 1/2 tsp chili powder 1/4 tsp turmeric powder 1/4 tsp cumin/jeera powder Salt to taste 1 Tbsp. vegetable or olive oil A sprig of curry leaves Directions: In a wok or large saucepan on medium heat, add oil. When it begins to smoke, add the curry leaves and allow it to splutter.  Toss in the diced beets. Turn up the heat to medium high. Sauté for 3 minutes.  Drain the diced potatoes and add them along with the beets. Sauté them together for a good 5 minutes.  Add in the powders and salt. Combine well.  Turn down the heat to low, cover and cook for another 5 minutes.  Once the beets and potatoes are soft (to press down between your fingers), yet firm enough to hold shape, turn off the heat. Serve warm.  You may garnish it with some fresh chopped cilantro/corian

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