Ingredients
Beet 2 medium size
Chopped onion 1 medium size
Chopped tomato 1 medium size
Chopped green chilies 1
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Pinch of asafoetida
Curry leaves 3-4
Curd 2 tbsp
Groundnut powder 2 tbsp
Oil 1 /2 tsp
Sugar 1/4 tsp
Salt to taste
Method
Pressure cook beet for 2-3 whistles then remove skin and chop.
Mix beet, onion and tomatoes in mixing bowl.
Heat the oil in pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chiles and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl, then add curd, sugar, groundnut powder and salt. Mix well and then Serve chill.
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