2 numbers beetroot medium sized , chopped into not too thick fingers
1/2 number red onion , chopped
4 - 5 cloves chopped garlic crushed or
1/4 teaspoon chilli chilly flakes or red powder
1/4 teaspoon black pepper powder
1/4 teaspoon turmeric powder
to taste salt
as required water
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon vegetable oil
1 sprig curry leaves
In a pan, heat half teaspoon vegetable oil and splutter the mustard and cumin seeds along with curry leaves. Add the crushed garlic and chopped onion and get the golden brown.
Add the chopped beetroot and mix well.Add some water and cook on low flame with the lid closed for 5 minutes. Once cooked open the lid and dry up the excess water. Add 1/2 teaspoon oil more and saute for 2 minutes and serve hot. Goes with rice or rotis.