Ingredients:

• 1 – medium size Beetroot
• 3 – green chills, sliced
• 2.5 cups – Yoghurt
• 1 tsp – Mustard Seeds
• 1 sprig – Curry leaves
• 1 tbsp – cooking oil
• few leaves of fresh Cilantro (coriander) leaves, washed and chopped
• salt to taste

Method:

1. Wash beetroot, peel and grate. Then cook in water and drain.
2. Keep aside to cool in a serving bowl.
3. Heat oil, add mustard seeds, green chillies and curry leaves.
4. When oil sputters, add to beetroot bowl.
5. Add salt and yoghurt, mix well and garnish with chopped coriander leaves.
6. Serve chilled with a meal or plain parathas or Rice.

Recipe courtesy of Bramaramba Chandrashekar