This is a tweaked version of a recipe from Meera Sodha’s Fresh India. I made it to use up some old beetroot but was really impressed by it. Honestly, give it a go.
1 scant teaspoon black mustard seeds
10 fresh curry leaves
a pinch of chili and salt
1/4 teaspoon hing
a few tablespoons of plain yoghurt
- Peel and grate the beetroot before heating a tablespoon of oil in a non-stick frying pan. Fry a teaspoon of black mustard seeds and ten curry leaves, followed by the hing. Turn the heat down and add the grated beetroot.
- Stir briefly before leaving the mix to cook for a few minutes, until it softens. Leave it to cool, then add the yoghurt, salt and chili. Stir and watch the yoghurt go a lovely shade of purple.