- 2 cups packed full of finely grated fresh beetroot that has been either roasted or boiled. Remember to cook with skin on, then peel and grate when cool.
- 1 cup full fat yoghurt, whipped
- 2 tbsp coconut oil or mustard oil
- 1 tsp black mustard seeds
- 1 tsp split urud dahl
- ½ tsp fenugreek seeds
- 2 dried red chillies, broken
- 1 tsp cumin seeds
- 2 shallots, sliced
- 2 tbsp round slices of green chillies
- 1 tsp finely grated ginger
- 2 stalks curry leaves
- Pinch of cumin and chilli powder
- 2 tsp grated palm sugar
- Salt to taste
- 1 tsp crushed black mustard seed powder
- Small bunch of coriander leaves
- Mix the beetroot with the yoghurt as soon as it is grated.
- Heat coconut or mustard oil until hot in deep pan, add mustard seeds, urud dahl, fenugreek and dry red chillies.
- Then add the shallots, green chillies, ginger, curry leaves, cumin and chilli powders and sauté for 5 minutes.
- Add the prepared beetroot and yoghurt mixture into the pan, gently heat through and serve.
- Sprinkle sugar, salt and the crushed mustard. And garnish with chopped coriander leaves.
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