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| beetroot pickle |
INGREDIENTS
Beetroot - 500 grm
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Gingelly oil - 50 ml
Mustard - 1 tsp
Green chilly sliced - 2 - 3 nos
Garlic sliced - one bulb
Ginger chopped - 1 1/2 tbsp
Vinegar - 75 ml
boiled water - 1/2 cup
Salt - to taste
HOW TO PREPARE
Wash the beetroots and dry up all the water. Peel and slice the beetroots in to fine long strips.
Boil half cup water and allow to cool.
Boil half cup water and allow to cool.
Heat a thick bottomed vessel and add oil and crackle mustard.
Then add curry leaves ,chopped ginger, sliced garlic, and sliced green chilly to it and saute very well for 2 minutes.
Then add chilly powder and turmeric powder and mix well till it is done.
After that add beetroot strips and salt as per your need and saute very well till beet root is half cooked.
Switch off the stove and add vinegar and boiled water and mix well. Allow to cool.
