In a medium pan, over medium-low heat, add oil, curry leaves, garlic and shallots. Sauté for one minute; add tomatoes and homemade shrimp masala and sauté for 5 to 6 minutes. You may sprinkle a few drops of water if the mixture becomes too dry.
Add shrimps and mix well, cook for 3 to 4 minutes, or until the tails of the shrimp start to curl.
Place cooked shrimp in a plate and top with sautéed beetroots. (instructions below)
In a medium pot, over medium high heat, add 3 cups water and boil beets for 20 to 25 minutes or until cooked. Set aside cool. Peel beets and cut into 1⁄4 inch cubes.
In a small non-stick pan, over medium high heat, evenly spray cooking oil for 2 seconds; add cumin seeds; Once it sizzles, add beet cubes to the pan. Sauté for 2 minutes and remove.
Serving Size 56g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.