Who wouldn't like a dip that is so easy to prepare and serves as curry as well or maybe a spread? So, here goes. Try it and tell me if you liked the taste.
- one beetroot - sliced
- coconut - a cup or so
- green chilies - 3
- mustard seeds - a spoon or so
- mustard seeds, one red chilly, oil, curry leaves for seasoning
- salt - as required
- curd - three tablespoons
- water - as required
- asafoetida - a pinch
- turmeric powder - a pinch
Grind the coconut, mustard seeds, asafoetida and green chilies to a fine paste using minimum water.
Keep aside and steam cook the sliced beets.
Now grind the beets for just a few seconds or so.
Now heat a wok. Add oil and add a few mustard seeds, a red chilly, curry leaves and let it splutter. Add turmeric. Add the beetroot paste and stir till the raw taste goes. Add salt and stir again.
Transfer it to a serving bowl and add the curd.
Garnish with a split green chilly and curry leaves. You can also add parsley/coriander leaves if you like. Mint too.
It tastes really great and can be had with hot rice, chapati or bread.
images - own