Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 - 3 | Nos | Beetroots | |
| 10 | Medium | Chillies Green | |
| 1/4 | Teaspoon | Methi - Fenugreek | |
| 1/4 | Teaspoon | Mustard Seed | |
| 1 | Teaspoon | Asafetida (Hing) | |
| 2 | Tablespoon | Cooking Oil | |
| As Required | Chilly Powder, Red | to taste | |
| 2 | Tablespoon | Vinegar | |
| As Required | Salt | to taste |
Method
1 Chop the beetroots and chillies into small pieces and rub the pieces evenly with salt.
2 Fry fenugreek seeds and mustard seeds in oil taken in a pan, allow cooling and then make a powder of it by grinding .
3 Mix asafetida and chilly powder with the above powder.
4 Heat oil in pan and remove from the flame.
5 Put the prepared mixture in oil.
6 Add beetroots and chillies also.
7 Keep it in a bottle containing vinegar and sprinkle salt.
Beetroot Pickle is ready.
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