Beetroot Curd Pachadi

Ingredients

• Beetroot - 1 medium size (grated)
• Curd - 1 cup
• Onion - 1 small size (chopped)
• Cumin seeds - 1/4 tsp
• Mustard & urad dal - 1/4 tsp
• Ginger - 1/4 tsp (grated)
• Hing - a pinch
• Green chillies - 2 (slitted)
• Oil - 1 tbsp
• Salt to taste

Method

• Heat oil in the pan and let the mustard, urad dal & cumin seeds splutter on high-medium flame.
• Then add the chillies, ginger, hing and onions.
• Add salt & saute till the onions turn transparent. 
• Then add the beetroot & fry well.
• Sprinkle some water if necessary.
• Switch off the flame when it is done.
• Allow it to cool slightly & mix curd.
• Serve it as a side dish for rice or roti.

Tips for the recipe - No need to add water if the vegetable is very juicy. It is not necessary to cook the vegetable completely. You can remove it from flame when it is 3/4th done or to your taste.