PACHADI
Sauteed beetroot in warm and spicy yogurt gravy
Ingredients
Beetroot thinly sliced 2 cup
yogurt 11/2 cup
Green chili: 3 no (chopped)
Ginger : ½ inch (chopped)
Grated coconut ½ cup
Coconut oil 1 tbsp
Mustered seeds ½ tsp
Dry red chili 1 no
Curry leaves 1 sprig
Salt: to taste
Method
1 Sauté and remove Beetroot in little oil . Toss the fry beetroot with a little salt.
2 Grind together the grated coconut, green chilies, ginger and add this mixture to the fry beetroot and cook again with little water.
3 Heat a pan. Add oil and splutter mustard seeds, curry leaves and red chili and pour it to the mixture.
4 Allow this mixture to cool
5 Finally, add the yogurt into this mixture and mix well
