INGREDIENTS:
1. BEETROOT - 300 GMS
2. ONION - 1 (MEDIUM SIZE)
3. RED CHILLIES - 3
4. MUSTARD SEEDS - 1/4 TSP
5. CURRY LEAVES - FEW
6. GRATED COCONUT - 2 TSP
7. RASAM POWDER - 1 1/2 TSP
8. TURMERIC POWDER - 1/4 TSP
9. ASAFOETIDA - A PINCH
10. SALT - ACC. TO YOUR TASTE
11. OIL - 2 TSP
METHOD:
1. CUT THE BEETROOT IN TO PIECES AND PRESSURE COOK TILL 2 TO 3 WHISTLES .
2. CHOP THE ONION IN TO PIECES .
3. HEAT OIL IN A KADAI . ADD THE MUSTARD SEEDS AND RED CHILLIES .
4. AFTER THE MUSTARD SEEDS CRACKLE, ADD THE CHOPPED ONIONS AND FRY FOR 2 MINUTES .
5. ADD TURMERIC POWDER, ASAFOETIDA, CURRY LEAVES, GRATED COCONUT, RASAM POWDER . STIR WELL .
6. ADD THE COOKED BEETROOT AND SALT TO THE KADAI . FRY FOR ANOTHER COUPLE OF MINUTES AND THE CURRY IS READY . THIS CURRY CAN BE SERVED WITH WHITE RICE AND IT GOES WELL WITH CHAPATHIS TOO .
SERVINGS : UP TO 3 PEOPLE .
