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- Cuisine:Indian
- Course: Side dish
- Prep time: 5mins
- Cook time: 20 mins
- Serves: 1 cup.
Ingredients:
- Beetroot – 1
- Gingelly Oil – 3 tbsp
- Mustard -1 tsp
- Chilli Powder – 1.5 tbsp
- Salt to taste
- Hing
- Peel the skin of beetroot and shred them fully.
- In a pan add oil, mustard and hing.
- Add the shredded beetroot and mix well.
- Close and cook on medium flame.
- Once the beetroot is half cooked add chilli powder, salt and mix well.
- Cook until they are completely cooked.
- The beetroot color will change to dark red.
- Turn off and cool down.
- Transfer to airtight container.
- Serve with rice, idli or dosa.
- Notes:
- You can refrigirate this for a 3 to 4 days.
- The more oil you add, it will have more shelf life
- Using gingelly oil gives nice taste and aroma. You can use any oil of your choice.
