
Ingredients:
• Beetroot – 2 to 3
• Vinegar – 2 tbsp
• Salt – as per taste
• Green chillies – 5 – 10
• Methi seeds – A few
• Mustard Seeds – A few
• Asafoetida – 1 tbsp
• Chilli Powder – As per taste
• Oil – 2 tbsp
Method:
- Cut beetroot and chillies into small pieces. Add salt and keep aside.
- Fry mustard and methi seeds and powder them.
- Mix this powder with asafoetida and chilli powder.
- Heat oil and remove from flame.
- Add the mixture in the oil along with the beetroot and chillies.
- Place them in a bottle, add vinegar and add salt if required.
- Store for at least one day before using.
Recipe courtesy of Premlata