Monday, November 29, 2010

Beetroot Pachadi

Beetroot Chopped: 1 medium
Shallots chopped: 3-4 pcs
Green chilli chopped: 2 pcs
Curd: 1/2 cup
Mustard seeds: 1 tsp
Salt: to taste
Curry leaves: 1 spring
Ginger: chopped 1 tsp
Red chilli flakes: 1-2 pcs

Heat oil in a pan, splutter mustard seeds, add curry leaves, redchilli flakes, ginger and small onion, saute for 2-3 minutes. Add chopped beetroot and green chilli. Cover and cook for 5 minutes. Remove from fire. Allow it to cool, add curd and mix well. Serve with rice