Beetroot Raita

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 beetroot

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

  1. 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.
  2. 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.