Created by ImPat on June 26, 2018
Step 1: Heat ghee in the insert pan of a slow cooker or a large frying pan over medium heat and cook the onions, garlic, cumin seeds, mustard seeds, curry leaves and half the chilli for 4 minutes.
Step 2: Return the insert pan to the slow cooker, or transfer the mixture to the slow cooker and add all the remaining ingredients except the beetroot stems and leaves.
Step 3: Cook on low for 6 1/2 hours or until the beetroot is tender and then stir in the beetroot stems and leaves and cook for a further 30 minutes until wilted.
Step 4: Check the seasoning, adding salt and pepper if needed, then serve with the remaining chilli and steamed rice.