SPECIAL BEETROOT WITH ONIONS

¾ lb raw beetroot
4 tablespoons oil
1 teaspoon whole cumin
1 clove garlic, peeled and chopped
4 oz onion, peeled and chopped
1 teaspoon plain flour
½ teaspoon cayenne pepper
1 tin tomatoes
1 teaspoon salt
½ pint water

1.     Peel the beetroot and cut them into wedges.
2.     Heat the oil in a medium sized pot.
3.     Put the cumin seed into the hot oil and let them sizzle for 5 seconds.
4.     Add the garlic and stir and fry until the garlic pieces turn golden.
5.     Put in the onion and fry for 2 minutes.
6.     Add the flour and cayenne.  Stir and fry for a minute
7.     Add the beetroot, tomatoes, salt and water.
8.     Bring to a simmer, cover and turn heat to low and simmer for 30 minutes or until beetroot is tender.
9.     Remove lid and turn heat to medium.
10. Cook, uncovered for about 7 minutes or until the sauce has thickened slightly.
11. Serve with chapatis or rice.
Can be made ahead of time and reheated.  Freezes well.