Sri Lankan beetroot curry (couldn’t find @Hari Ghotra ‘s recipe so improvised from the Facebook tryout that she posted). Also: spicy tomato and papaya chutney. Funny thing: papaya seeds have a quite pungent taste, almost like mustard seeds.
The chutney is really quite simple: coconut oil, cumin seeds, quartered tomatoes, ginger (I used powder, could’ve used fresh, grated), turmeric, Kashmiri chilli powder, bit of salt, chopped up papaya (without peel, remove seeds before chopping, toss them back in afterward). Cook on a pretty high heat for 10-15 minutes to allow the papaya to break down a bit and evaporate off some of the moisture. Stir often so it doesn’t catch.