Beetroot kitchedi

  • Beetroot -2
  • Onion -2
  • Clove -5pcs
  • Cardamom -5pcs
  • Cinnamon -5
  • Cumin -half teaspoon
  • Coconut oil -3 table spoon
  • Curd -small glass ( for sour taste)
  • Salt -1 teaspoon
  • Curry leaves -
  • Red chilli
  • Mustard seeds
  • Fenugreek seeds
  • Ginger - small piece
  • Garlic -4 pice

  • Peel beetroot and onion
  • Chopped beetroot and onion
  • Add Inside cardamom, cinnamon, clove, cumin
  • Take a pan
  • Add coconut oil
  • When oil heating
  • Add Inside mustard seeds, Fenugreek seeds, red dry chilli, and curry leaves
  • Keep 3 minutes
  • After add chopped beetroot and onion ginger and garlic
  • Cook 20 minutes low flame without any water
  • Then off fire and mix well
  • Keep for 5/7 minutes
  • After add curd inside
  • Mix well...
  • Keep little 5 minutes more and use
  • If curd you feel not very sour taste you can use little temarind
  • Inside of coconut oil you can use olive oil or any cind of vegitable oils