Beet Root – 2 Nos
Red Chillies – 2 Nos
Curry Powder – 2 teaspoon (Recipe available in Masala Powder section)
Sombu (aniseeds) – 1 teaspoon
Onion Big – 1
Curry leaves – few
Oil – 1 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Lemon juice – 1 teaspoon (optional)
Coconut gratings – 2 tablelspoon
Salt – 1 teaspoon
Remove the skin from the beet root and cut it into small pieces. Chop the onion finely. In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, red chillies cut into pieces and fry till urad turns light brown. Add chopped onion and curry leaves and fry till onion turns transparent. Now add the beet root pieces and mix well. Cover with lid. Reduce the heat. No need to add water. The vegetable cook in its own water. If it is not cooked well, just sprinkle a handful of water and cook till soft. Now add curry powder, aniseeds crushed coarsely and salt and mix well. Add coconut gratings and lemon juice and stir once again. Remove from stove.