Recipe Category: Vegetarian
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Ingredients
- 2 cans diced beetroot, drained
- 1 sprig curry leaves
- 5 dry red chillies, chopped finely
- 1 tsp mustard seeds
- a pinch of hing.
- 2 cups buttermilk
- 1 cup water
- salt to taste.
- 2-3 tsp oil
Method
- Heat the oil and add mustard, red chillies and the curry leaves.
- When the mustard starts to crackle, add the beetroot and salt to taste.
- Cook covered till the beetroot is done.
- Add the buttermilk, water and the hing and mix well.
- Heat on a low flame for 2-3 minutes.
- Eat hot with plain rice.
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