This is a quick and delicious preparation that goes well with steamed rice or chapatis.

Ingredients:

1 large beet root
1 small onion
5 flakes of garlic
1 sprig of curry leaf
1 tbsp oil
½ tsp mustard seeds
1 tsp udad dal
1/3 tsp red chilli powder
1/3 tsp garam masala powder
Salt to taste
2 tbsp grated coconut

Instruction:

• Peel and cut the beet root into rectangular pieces. Chop the onion and crush the garlic flakes after removing the skin.
• Heat oil in a pan, add the mustard seeds. When they splutter, add udad dal.
• When the dal turns light brown in color, add the cut onion and curry leaves. Sauté for a minute, add the crushed garlic flakes and stir for a few seconds.
• Add the beet root pieces, mix well on high flame, add salt, reduce the flame, cover and cook for about six minutes. Open and check in between, sprinkle some water if needed.
• Add the red chilli powder, garam masala powder and grated coconut. Stir well and remove from fire.