1/2 kg beetroot, 2tbsp grated coconut,4 greenchillies, 1 tsp fenugreek seeds,a pinch asafoetida, small ball of tamarind, 1 tsp mustard and 2 tbsp til oil
Method
wash, peel and grate beetroot. heat til oil in a kadai give a tempering of mustard and fenugreek seeds. when they splutter add slit green chillies and kadipatta. add grated beetroot and fry for a while. add thick tamarind juice and salt and cook covered. when cooked add the mixture of itsp if rice powder (used for thickening) and coconut ground together.
