Method: Remove the skin of the beet root. Clean the beet root and grate with a scraper. Heat the kadai and pour oil. Add red chilly, mustard. When mustard splutters add curry leaves. Add green chilly, garlic, onion, ginger and sauté for sometime. Add beet root and salt. Sauté for 5 minutes. Switch off. Add … Continue reading BEET ROOT KICHHADI