Ingredients
beetroot-1 medium grated
tamarind and dates-lomon size
turmeric-1/2 tsp
salt-1 tsp
water-1/4 cup
ginger garlic-6 and green chilly-2
gingelly oil
mustard-1 tsp
hing
kashmiri chilly powder-1 tsp
fenugreek powder-1/4 tsp
vinegar-2 tbsp
salt
curry leaves
Preparation
Add grated beetroot to a pressure cooker, then add turmeric, salt and water, mix well, then cook it for 1 whistle. Soak tamarind and dates separately, then take tamarind pulp, grind dates in a mixie jar. Heat oil in a pan, add mustard, let it pop well, then add curry leaves, ginger, garlic and chilly, saute it well, next add masala powders, combine all well, next add beetroot, tamarind pulp and dates paste, mix all together, add salt, boil it well, add vinegar, cook it until it become thick, then turn off flame.
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