In this recipe, the sweet taste of beetroot is blended with the pungent flavour of pepper.
Fussy eaters and kids would also love it as the original taste of beetroot is changed here.
The method is a simple and easy recipe.
Beetroot is a great source of manganese, folate, fibre, potassium, iron and vitamin C.
It contains a high concentration of nitrates that reduces blood
pressure and is good for the heart.
Ingredients
4 tbsp of Oil
4 medium-sized beetroot
1 sprig/handful of curry leaves
½ tsp pepper
½ tsp salt or salt to taste
Method
Wash the beetroot thoroughly. Peel off the skin.
Cut the beetroot in circles as shown. (do not cut it very thin or very
broad)
Put it in a pan and add ¼ cup of water.
Boil for 10 minutes. Sprinkle the pepper and salt.
(You can increase the quantity of
pepper if you want more spice)
Mix well and keep it aside.
Meanwhile, take a tawa and heat it. Transfer the beetroot to the tawa.
Add curry leaves and mix well. Heat till the water evaporates.
If you want it crispier you can keep it for a longer time.
Relish your beetroot with curd rice.
