Ingredients (Serves 3 – 4)
1. Beetroot – 1 large, cut into thin pieces
Salt – To taste
Water – 1/4 cup
2. Coconut oil – 2 – 3 tsp
Mustard seeds – 1/2 tsp
Curry leaves – A few, torn
Shallots – 4 – 5, thinly sliced
Green chilies – 2- 3, slit
Method
1. In a kadai, cook the beetroot pieces adding 1/4 cup water and salt until soft and water completely evaporates. It takes about 8 – 10 minutes.
2. Heat coconut oil in a pan/kadai and splutter mustard seeds. Add curry leaves, green chilies and shallots. Cook for a few minutes. Add cooked beetroot pieces and cook for 6 – 8 minutes, stirring occasionally. Switch off. Serve with rice and other side-dishes.
Thank you Maya. Recommend to tag “vegan” also in your vegetarian recipes if it doesn’t call for any diary 🙂
Thats a great suggestion prema..Thanks! 🙂
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