Beetroot, cumin and tomatoes

Method

1. Squish the tomatoes into a colander so that all the juice has gone and you have a pulp. Peel the beetroot and cut it into small wedges. Heat the oil and fry the cumin seeds, garlic, onion and chilli flakes, if using, until soft and golden brown.
2. Add the beetroot, tomato, vinegar or lemon juice along with 200ml water and 1 teaspoon of salt. Bring the ingredients to a simmer, cover and cook for between 30 minutes and 1 hour – this will depend on your beetroot. Test to see if the beetroot is tender and keep cooking if it is not.
3. When the beetroot is tender, uncover and turn up the heat to thicken the sauce if it seems wet, but don’t forget to stir so that it doesn’t catch on the pan.