Ingredients:
Beet Root 1/2 Kg, Mustard Seeds 1 tbl spn, Grated coconut 1 cup, Curry leaves 7 - 8, Dry red chilli 2, Oil 1 tbl spn, Salt as per taste.
Preparation:
* Wash, peel and cut the beet root into small cubicle pieces.
* In a pressure cooker put these cut beetroots with some salt and 1/2 cup water, mix well and cook for 3-4 whistles on high flame.
* Once it is cooked, open the pressure cooker lid and mix well again and check if they are cooked by pressing them.
* In a pan heat some oil, add mustard seeds and allow it to splutter.
* Now add red chilli and curry leaves.
* Now add some water from cooked beetroot from the pressure cooker.
* Add one cup grated coconut and the remaining water from the cooked beetroot from the pressure cooker and mix well.
* Since salt is added when beetroot is cooked in pressure cooker , so be careful and if required then only add salt as per taste.
* Now allow the water to evaporate and allow it to dry.
* Once the water is evaporated, add these cooked beetroots into the pan and close the lid and cook for 5 minutes on low flame.
* After 5 minutes it ready to be served.
Special Tips:
This beetroot upkari goes well with chapati and phulkis, or as a side dish with rice.
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