Ingredients
Beetroot chopped in small pieces or grated: 1 cup
Ginger: small piece
Garlic: 1 clove
Green Chilli: 2
Curd/Yogurt: 1cup
Coconut Grated: ¼ cup
Mustard seeds: needed for
tempering and 1/4tsp for grinding
Coconut Oil: 3tbsp
Salt: needed
Method
Of Preparation
Grind together
coconut, mustard, ginger, garlic, chilli and curd. Keep this aside
Heat oil in a pan
and add mustard seeds and curry leaves. When it splutters add the beetroot.
Heat in low flame and get it cooked. If needed sprinkle some water.
When it gets
cooked low the flame and and add the curd mix and stir well. When it gets mixed
lightly increase the flame and after half minute switch off the flame.
Note that you
should not heat more after adding the curd mix.
Serve with rice.
