* Gorgeous with natural colors!
* So easy to make and yet so delicious and nutritious.
* A simple recipe requiring just a few ingredients.
*Perfect for busy weeknight dinners - comes together in very little time
* Is versatile - serve it as a side, have it as a dip or spread, or have it on its own as a snack.
This is an allium-free and grain-free recipe
Wash, peel, and grate or mince the beetroot. Cut the chilies into halves, lengthwise.
01
Use a food processor to save your fingers from getting deeply stained with the color.
Place a wok/skillet on medium-high heat. Add ghee and cumin seeds. Fry till the cumin seeds darken.
02
Add green chilies. beetroot, salt, and water. Cover, and cook till beetroot is soft.
03
Garnish with any or all of these: * cumin and mustard seeds fried in ghee. * more chilies * fresh herbs (cilantor, dill, mint) * some bhuna jeera
05