Halwai April 26, 2018

Ingredients:

• 1 – medium sized Beetroot
• 6 – Red Chillies
• 3 tsp – moong dal
• 1/2 tsp – cumin
• 1/2 tsp – coriander
• Tamarind – 1 Lemon size
• Oil to fry
• Salt -to taste.
• For Seasoning: Mustard – 1/2 tsp
• Cumin – 1/2 tsp
• Garlic Cloves – 2
• Coriander and curry leaves.

Method:

  1. Peel beetroot and wash it and cut into fine pieces.
  2. Heat kadai with two or three tsps of oil, fry beetroot pieces in it for 5 mins.
  3. In the same oil, fry all the ingredients.
  4. Then grind roasted ingredients and beetroot with soaked tamarind water and also tamarind pulp.
  5. Add salt to taste.
  6. Season this with cumin, mustard, garlic (crushed) curry leaves and coriander leaves and pour on the chutney.

Recipe courtesy of Sify Bawarchi