Beetroot Sasmi
SERVINGS:
2 cups
TOTAL TIME:
30 mins
INGREDIENTS:
2 cup grated beets
Grind to paste ( with just enough warm water)
1/2 cup frozen grated coconut
1 tbsp tamarind
3-5 red chilies according to spice level ( bydagi)
1 tbsp mustard seeds
1 sprig curry leaves
1/4 tsp rice ( adds thickness to gravy)
Tempering
1 tsp Ghee
1 tsp mustard seeds
1 red chilly
DIRECTIONS:
Cook beets in just enough water
Add ground paste. Simmer for 5 mins
Warm ghee and add mustard seeds, when it splutters add red chilly and add to beetroot gravy.
CREDITS/NOTES:
Recipe from Saroja.
This can be made ahead and used as it freezes really well.