BEETROOT PACHADI

INGREDIENTS

1. Beetroot chopped - 1 cup

2. Diced onion - 1/4 cup

3. Green chilly (chopped) - 1 or 2

4. Curry leaves - 1 sprig

5. Coconut oil - 1 table spoon

6. Mustard seeds - 1/2 tea spoon

7. Fenugreek seeds - 1/2 tea spoon

8 red chilly whole - 1 (cut into 3)

9. Curd - 1/2 cup

10. Salt

METHOD

1. Heat oil in a pan and splutter mustard seeds. Fry fenugreek and red chilly pieces.

2. Add onion followed by curry leaves and green chilly and saute for 2-3 minutes.

3. Add the beetroot and stirfry.

4. Switch off stove, wait for the beetroot to cool and add curd and salt. Mix well.