Ingredients
Beet root (medium) – 1 no
Curd – ¾ cup
Coriander leaves(chopped) – 1 tbs
For tempering
oil – 2tsp
Mustard – 1 tsp
Bengal gram – 1 tsp
Green chilly – 1 no
Ginger - 2 cm
Curry leaves – 10 counts
Asafeotida -2 pinch
salt - as per taste
METHOD
Peel & grate the beet root. Add oil into the kadai then
add mustard; let it spluts,add bengal gram, asafeotida, curry leaves,
chopped g.chlli & ginger finally add grated beetroot, stir it for a while.
Add salt & switch of the stove. After it becomes cool add this mixture into
the curd. Add coriander leaves mix it & serve
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