Beetroot 2 small
coconut 1/2 cup
curd 1cup
mustard seed 1/4 tsp
green chilly 2 nos
coconut oil 2 tbsp
mustard seed 1/2 tsp
whole red chilly 2 nos
curry leaves
salt to taste
Preparation
Crush 1/4 tsp mustard seed.
Grind coconut and 1/4 cup curd into a smooth paste and add crushed mustard seed, salt to taste and keep it aside
Remove the skin and mince the beetroot and keep it aside.
Method
Heat oil in a pan, crackle mustard, add red chilly, curry leaves beetroot salt, and green chilly, cook on low flame till it turn to soft
Add curd stir well immediately add coconut paste mix well remove from the flame.
Your yummy dish ready to go!!!!
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