Unsurprisingly, the hero of this dip recipe is fresh beetroot at its sweet, earthy, deep-red best. It's cooked then mixed with creamy yoghurt and garlic for a deliciously simple homemade side dish or starter.
Ingredients:---------------------------
- Beetroot :-------------- 3 medium (cooked for 10 mins in water)
- Garlic:------------------ 5 (peeled and grated cloves)
- Ginger:------------------ 1tsp (grated)
- Cumin powder:--------- 2 tsp (freshly made)
- Mustard seeds:--------- 2tsp.
- Asafoetida (hing):------ 1/2 tsp.
- Hung curd:-------------- 3tbsp.
- Lemon juice:------------ 1tsp.
- Granulated sugar:------- 2tsp.
- Olive oil:---------------- 2tsp.
- Pineapple juice:--------- 4tsp.
- Chilli powder:----------- 1tsp.
- Coriander for garnish.
- Salt to taste.
Method:-------------------------------
- Cook the beetroot's in water, after 10 mins remove them and put them in ice water.
- Keep aside for 5mins, meanwhile in a big bowl add hung curd.
- Whisk it till it get you a creamy texture.
- Then add pineapple juice,sugar,cumin powder,chilli powder, grated garlic and ginger mix it nicely.
- Then remove the beetroot's from ice water and blend till it become smooth.
- Pour the beetroot in a curd bowl mix it.
- Put the small kadai/wok on a low flame add 1tsp of oil
- As it get slightly hot add mustard seeds and asafoetida put down from flame.
- Put the oil in beetroot mix, add salt
- Last add oil and lemon juice mix and garnish with coriander leaves.
- I love this dip with any veg, non-veg starter, also veggies like carrots, cucumber etc...
