½ cup roughly chopped beetroot
1 tbsp cooking oil
2 red chilies
1 tbsp chana dhal
1 tsp coriander seeds
1 tsp cumin seeds
1 clove garlic
1 inch tamarind
1 tbsp coconut shredded( optional)
Salt to taste
Peel the beetroot skin and chop roughly.
In a pan heat oil, add chana dhal, red chilli, garlic, tamarind, cumin seeds and coriander seeds, fry nicely for 2 minutes.
One the raw smell is gone add the beetroot and sprinkle some water to cook the beetroot.
Open fry on low flame for ten minutes don’t overcook.
At last add coconut and salt.
Once the mixture is cool grind it and serve with rice or parathas.