Ingredients
Beet Root – 2 big
Onion – 1
Coconut (grated ) – ¼ cup
Green Chilly – 4
Garlic – 2 cloves
Cumin seed – ¼ tsp
Coconut oil – 2 tsp
Mustard Seed – 1 tea spoon
Dried Chilly – 2 nos
Curry leaves – 1 strip
Salt – to taste
Method of cooking
Peel off the skin and wash the Beetroot thoroughly. Then cut the beet root into small pieces. Also Chop the Onion and keep separate. Grind the Coconut, Green chill, cumin seed and garlic to make a paste. Boil some oil in a kadai and put the mustard seed, cumin seed and dried chilly and fry for some time. Add the cut items and the paste along with some water and cook it for some time by closing the lid.