Sweet and Sour Beetroot

Ingredients:

Beetroot – 1 lb (1/2 kg), peeled and diced

Oil – 1 Tbsp

Mustard Seeds – 1 tsp

Asafoetida – pinch

Curry Leaves – 1 sprig

Green Chilies – to taste, finely chopped

Salt – to taste

Tamarind Concentrate – 2 tsp or to taste

Water – 1 cup, heated

Jaggery – 1 to 2 Tbsp (to taste)

Method:

Heat Oil in a medium pan on medium heat. Add Mustard Seeds and allow them to pop. Add Asafoetida, Curry Leaves and Green Chilies. Stir. Add Beetroot and Salt and mix well. Mix Tamarind Concentrate with hot water to dissolve. Add Tamarind Water into the Beets. Mix well, cover and cook until tender. Sprinkle Jaggery and mix well. Serve hot with chapati or roti.