Beetroot curry

This is a very common curry among Sinhalese and is frequently included in rice parcels sold in many eateries and restaurants in Sri Lanka. This is very easy to make and tasty. The sweetness of the beetroot is balanced by the spices and the juliennes make the beetroots cook fast, yet is crunchy to eat.

2 medium sized beetroots
1 onion
1/4 tsp of cumin
1 tsp of chili flakes/chili powder
1/4 tsp turmeric
2 tsp curry powder 
1 sprig curry leaves
1 cinnamon (optional)
Salt to taste
1 1/2-2 cups of water

Cut the beetroots julienne-style. Heat the oil in a pan, and then add cumin and then onions, curry leaves and fry until light brown, add chili powder and fry for one minute. Add the beetroots and fry them for some time and then add water, curry powder, turmeric and salt in this order. Do taste in between and adjust spices accordingly. Cook for about 25 minutes at medium heat. Serve with rice!