Halwai March 14, 2019

Ingredients:

• 3 – Beetroots
• 10 – chillies
• 1/4 tsp – Fenugreek
• 1/4 tsp – Mustard Seed
• 1 tsp – Asafoetida
• 2 tbsp – cooking oil
• Chilli powder
• 2 tbsp – Vinegar
• Salt to taste

Method:

  1. Chop the beetroots and chillies into small pieces and sprinkle salt and toss.
  2. Heat oil in a pan and fry fenugreek seeds and mustard seeds.
  3. Cool and powder the mixture.
  4. Mix asafoetida and chilli powder with the roasted powder.
  5. Heat oil in pan and remove from the flame.
  6. Put the prepared mixture in oil.
  7. Add beetroots and chillies also.
  8. Transfer the beetroot into a bottle and pour vinegar.
  9. Add salt if necessary and store.
  10. Recipe Courtesy: Mangalorean Recipes