PREP TIME
COOK TIME
TOTAL TIME
Ingredients:
- 2 tbsp Oil
- 2 small sized Beetroot
- 1 medium sized Tomato chopped
- Curry leaves or Kadipatta - 4-5 leaves
- Chopped cilantro
- Green chilly - 1 or 2 based on spice level
- 2 tsp - Jeera
- 2 tsp - Mustard seeds
- 2 tsp - sesame seeds
- 2 tsp - Split urad dal
- 1tsp -Asafetida
- 4 cups - Yogurt
- Salt to taste
- 1/2 tsp - jaggery
Instructions:
- Pressure cook the beetroots until soft. 2 whistles and 10min is what I do
- Once cooled, peel and dice into small cubes or grate (whichever you prefer). I love to keep them diced
- Chop tomatoes and cilantro
- Beat the yogurt. Add salt and jaggery and mix
- Add chopped Beets and tomato to the yogurt
- Also add cilantro
- In a takda kadhai, heat oil
- Once oil is hot add mustard seeds and allow to slutter
- Then add Jeera and sesame
- Now add asafetida
- Then add green chilly and kadipatta.
- Once fried well, allow it to cool down
- Add this tadka to the yogurt and mix well
- Serve with chapati and sabji of your choice
