Ingredients
– 2 medium beetroot, peeled and diced
– 4 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon mustard seeds
– 1 teaspoon oil (vegetable or olive)
– 750 ml water
– 1 teaspoon salt (or to taste)
– ½ teaspoon turmeric powder
– 2 sprigs fresh coriander, chopped
– 1 green chili, slit (optional)
Method
1. Heat the oil in a saucepan over medium heat. Add the mustard seeds and let them pop for a few seconds.
2. Stir in the minced garlic and green chili, cooking until the garlic turns golden brown.
3. Add the diced beetroot and turmeric powder to the pan. Cook for about 5 minutes, stirring occasionally.
4. Pour in the water and salt. Bring the mixture to a boil, then reduce the heat and let it simmer until the beetroot is tender, around 15-20 minutes.
5. Remove from heat and stir in the lemon juice and chopped coriander before serving.
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