Ingredients:

• 1 – small Beetroot
• 1/2 cup – grated Coconut
• 2 cups – Curd
• Salt to taste
• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• A few – Curry leaves
• 2 – Green chilli chopped
• 1 tbsp – chopped coriander leaves.

Method:

1. Peel, wash and grate the beetroot.
2. Heat oil in a pan and add the mustard seeds.
3. When they begin to splutter, add the curry leaves and chillies.
4. Add the grated beetroot and grated coconut and mix well. Remove from heat after 2 minutes.
5. Cool and then mix in the curd and salt.
6. Garnish with coriander leaves.
7. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White