Ingredients
1medium sized beetroot
1green chili
½ tsp chana dal
½ tsp urad dal (split bengal gram)
½ tsp mustard seeds
1 pinch hing (asafortida)
5-6curry leaves
2 tsp oil
2 tsp grated coconut
salt to taste
Method
Chop the beetroot into small pieces. You can even shred it if you prefer.
Heat oil in a pan, add mustard seeds, hing and curry leaves.
Once the seeds crackle, add the chana dal and urad dal. Saute them till they turn light brown.
Now slit the green chili lengthwise and add it along with chopped beetroot.
Add ½ cup of water and salt. Cook with the lid covered till the beetroot is tender. Add more water if required.
Add the grated coconut and cook for five more minutes with lid covered.
Ready to serve.
Shuchi Vaishnav Gandhi blogs at spicytangy.com