by pauljoseph
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pauljoseph's Notes:
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2 cups
Beetroot thinly sliced
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1 1/2 cup
yogurt
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3 pieces
Green chili: (chopped)
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1/2 piece
Ginger : chopped
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1/2 cup
Grated coconut
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1 tablespoon
Coconut oil
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1/2 tablespoon
Mustered seeds
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1 piece
Dry red chili
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Sauté and remove Beetroot in little oil . Toss the fry beetroot with a little salt
Ask the hotline about this step!Grind together the grated coconut, green chilies, ginger and add this mixture to the fry beetroot and cook again with little water.
Ask the hotline about this step!Heat a pan. Add oil and splutter mustard seeds, curry leaves and red chili and pour it to the mixture.
Ask the hotline about this step!Allow this mixture to cool
Ask the hotline about this step!Finally, add the yogurt into this mixture and mix well
Ask the hotline about this step!This color alone is really stunning, can imagine the flavors. I have to learn how to open a fresh coconut!
Rick Field is the founder of the pickle company Rick's Picks.
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Beautiful!