Thursday, May 9, 2013

Beetroot Salad / Koshimbir with Lemon

Time 10 min
Beet  2 medium size
Chopped onion 1 medium size
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Pinch of asafoetida
Curry leaves 3-4
Groundnut powder 2 tbsp
Lemon juice 1/2 tsp or more as per our taste
Oil 1 /2 tsp
Sugar 1/4 tsp
Salt to taste

Pressure cook beet for 2-3 whistles then remove skin and chop.
Heat oil in the pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chilies and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl containing beet, then add sugar, groundnut powder, lemon juice and salt. Mix well and then Serve chill.


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