Ingredients:

• 1/2 kg – Beetroot leaves
• For masala
• 1/2 tsp – Jeera
• 1 cup – coconut, grated
• 2 – Green chillies
• 1 tsp – fried gram
• For tempering –
• 2 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1 – Red Chilli
• 1/2 tsp – Urad Dal

Method:

1. Cut the beetroot leaves from the beetroot.
2. Wash them well with lot of water.
3. Cut them into fine pieces and keep aside.
4. Grind the masala (raw) into soft paste and keep aside.
5. Keep the water separately.
6. Keep a kadai on the fire.
7. Put two spoons of oil, 1/4 tsp mustard, one red chilli cut into small pieces, 1/2 spoon urad dal.
8. When the urad dal turns reddish add the cut leaves and the water you got from the grinding of the masala into it and cook for some time.
9. After the leaves get cooked add salt to taste and the ground masala and cook for 1 or 2 minutes and use it with roti or parotas.

Recipe courtesy of Satyanand