BEETROOT PICKLE
INGREDIENTS
BEETROOT-1
FENUGREEK SEEDS- ULUVA- 1/2 TABLESPOON
ASAFOETIDA POWDER-1/2 TABLESPOON
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
GINGER-2 INCH PIECE; CUT
GARLIC- 5 CLOVES; CRUSHED
GREEN CHILLIES- 5 CUT
GINGELLY OIL-4 TABLESPOON
SALT
WATER-1/2 CUP
MUSTARD -1 TABLESPOON
VINEGAR-1/4 CUP
PREPARATION
CUT THE BEETROOT INTO SMALL PIECES
HEAT A KADAI. ADD OIL. SPLUTTER MUSTARD.
FRY GINGER-GARLIC AND GREEN CHILLIES FOR 1 MINUTE
ADD RED CHILLY AND TURMERIC POWDER,
ALSO ADD ASAFOETIDA AND FENU GREEK POWDER.
ADD WATER AND CUT BEETROOT PIECES AND SALT
COOK TILL A THICK CONSISTENCY IS REACHED
ADD VINEGAR
STORE IN AN AIR TIGHT CONTAINER
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