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Preparation Time : 20
Cook Time : 20
Total Time : 40
Grated Beetroot 2 nos
cooked black chick peas (soak chickpeas overnight & pressure cook with salt and a pinch of turmeric) 1/2 cups
Grated coconut 1 pinch
chilly powder, 1 pinch
turmeric powder 1 pinch
For seasoning: small onion sliced 1/4 nos
dried red chilly 2 nos
curry leaves 1 sprig
urid daal 1 pinch
oil 2 tbsp
In a frying pan, splutter mustard seeds in hot oil and add the items for seasoning. When done, add the chilly & turmeric powders. Now add the grated Beetroot, salt to taste, cover and cook. You can add one sliced green chilly, if you prefer a little spiciness.
When the Beetroot is almost cooked, add the cooked chickpeas and stir well.
After a few minutes, sprinkle the grated coconut on top, leave it for a few minutes. Now stir well and switch off the flame.
Enjoy with curd, rice and papad.
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