Ingredients
Beetroot – 1 /2 kg
Oil – 1 tbsp
Mustard seed – 1 tsp
Asafoetida – pinch
Curry leaves – 1 spring
Green chillies chopped – 6 nos
Salt to taste
Tamarind concentrate – 2 tsp or taste
Water – 1 cup heated
Jaggery – 1 to 2 tbsp or taste
Method
Heat oil in a pan on medium heat .
Add mustard seeds and allow them to pop . Add Asafoetida ,curry leaves green chillies and stir .
Add beetroot and salt and mix well . Mix tamarind pulp with hot water. mix well , cover and cook until
tender. Add jaggery and .Serve hot with chapati or roti .