Beetroot Pachadi OR Beet & Yogurt Salad With Mustard Seeds
■1 medium sized beetroot; grated
■1 small onion; chopped
■1 teaspoon mustard seeds
■1 tablespoon coconut oil
■A few curry leaves
■1-2 tablespoons set yogurt (or more if you desire)
■Salt to taste
■A pinch of chilli powder
■Heat the coconut oil in a pan. Once the oil is hot, add the mustard seeds and let them pop.
■Next, add the chopped onions, grated beetroot and stir-fry. Add a few curry leaves so that their flavour is released into the oil. Add a pinch of chilli powder and salt. ■Sautee till the onions are soft.
■Remove from heat, stir in the yogurt. Garnish with some curry leaves and you’re done.