This recipe is by Asha Philar. Was a bit apprehensive to try it thnking it might be very sweet but it came out osm and all loved it at home. planning to add a two seeds of pepper next time. I added a bit of rasampwd while making the masala.
Beetroot ; 1 small
green chillies : 2 -3
garlic : 3 - 4 cloves
jeera : 1/2 tsp
hing : 2 pinch
rasam pwd ; 1 tsp
tamarind : 1 small piece
coconut : 1 tbsp
Tadka : oil, mustard, red chillies, curry leaves or garlic tadka
Method :
1. clean the beetroot with the skin and cut into four pieces. Cook in the pressures cooker for 4 -5 whistles adding enough water.
2. Remove the skin of the beetroot and keep the pieces aside, ( use only 3 -4 pieces of the beetroot, remaing can be used for sabzi)
3.grind jeera, hing, coconut, green chillies, tamarind, rasam pwd, garlic and beetroot pieces to a smooth paste.
4. Add this ground mixture to the beetroot water and boil well. add salt as per taste.
5. Season with mustard and curry leaves or just garlic.
