Ingredients:

• 4 -5 – medium sized beets
• 3 inch piece – Cinnamon
• 4 to 5 – Cloves
• 1 tsp – hot pepper powder (hot chilli powder) or your favourite curry powder or Garam Masala
• salt
• 4 tbsp (or more) – oil

Method:

1. Slice beetroots thin into 3 to 4 mm thick pieces of about 1 x 1 inch squares by hand or in food processor.
2. Heat oil in a skillet. Add cinnamon and cloves. Cover with lid to avoid being splashed by hot oil.
3. When the cloves puff up, add the sliced beets, stir and roast the beet for about 5 minutes.
4. Add hot pepper or curry powder, mix and keep stirring and roasting on low heat.
5. To cut short the cooking time, one can transfer the skillet contents into a microwave pan or plate and keep roasting for 5 minutes at a time on high, stirring the beets in between.
6. When the beets are a little chewy and a little crispy it is done.
7. This is a good side dish for rice with sambar, rasam or buttermilk.

Recipe courtesy of Sivaselvi