Recipe by Oreen Pereira
Ingredients:
1 large or 2 medium beetroots (peeled and grated broad)
Salt to taste
1 1/2 - 2 cups yoghurt (whisked)
To grind:
1/2 cup fresh grated coconut
1/2" ginger
2 green chilies
1/8 tsp mustard seeds
For the seasoning:
1 tsp mustard seeds
1 dry red chili
1 tbsp coconut oil
1/2 tsp salt
Steps:
- Peel a large beetroot and grate it.
- Transfer to a vessel. Cook the grated beetroot with 1/4 - 1/2 cup water and salt for 4-5 minutes, mash it lightly.
- Meanwhile, to a grinder jar, add fresh coconut, ginger and green chilies. Grind well. Add a pinch of mustard seeds and grind again.
- Add the ground paste to the cooked beetroot and let it boil for 2-3 minutes. Turn off the heat.
- Add yoghurt to the gravy and mix well. Make sure there are no lumps in the yogurt before you add.
- In a seasoning pan, heat coconut oil. Add mustard seeds and a dried red chili. Once the mustard crackles, add a pinch of sugar. Add the seasoning to the beetroot. Mix well.
- ENJOY!