Beetroot - 2 medium
Small onion - 3-4
Green chilly - 2
Garlic - 1 clove
Oil - 1 tbsp
Water - about 1/4 cup
Salt - as per taste
Pepper powder - 1 tsp (as per taste)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
1. Cut the beetroot into thin slices (as thin as possible, as cooking time is high for beets).
2. Heat a kadai, add oil. When hot, splutter the mustard seeds. Add the sliced small onions, green chilly and crushed garlic. Saute for a minute. Add the curry leaves.
3. Add the sliced beetroot and mix well. Let it cook on a medium heat for 3-4 minutes. Now add water, close kadai with a lid and allow the beets to cook thoroughly. Check them in between to check if all water has evaporated. If needed, add more water till whole thing is cooked.
4. Once all water has evaporated and beets are cooked, sprinkle salt and pepper powder. Let them cook in the open pan for about 4-5 minutes so that the moisture dries up a bit.