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:

1. Cut beetroot and chillies into small pieces. Add salt and keep aside.
2. Fry mustard and methi seeds and powder them.
3. Mix this powder with asafoetida and chilli powder.
4. Heat oil and remove from flame.
5. Add the mixture in the oil along with the beetroot and chillies.
6. Place them in a bottle, add vinegar and add salt if required.
7. Store for at least one day before using.

Recipe courtesy of Premlata