Beetroot Salad / Koshimbir with Lemon

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Groundnut powder 2 tbsp

Lemon juice 1/2 tsp or more as per our taste

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Pressure cook beet for 2-3 whistles then remove skin and chop.

Heat oil in the pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chilies and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl containing beet, then add sugar, groundnut powder, lemon juice and salt. Mix well and then Serve chill.