Wednesday, May 5, 2010


Beetroot-1 big sized
Green chilly-2
Small onion-5
Oil-2 tsp
Mustard seeds-1 pinch
Cumin seeds-1 pinch
Moong dal-1/2 tsp
Tofu-100 grams
Salt to taste

Grate beetroot and tofu in a grater. Heat oil in a kadai splutter mustard seeds, cumin seeds and add moong dal. Saute chopped onion and green chilly for 1 minute. Now add grated beetroot and required salt. Sprinkle 1/8 cup water and allow to cook. When water is completely evaporated, add tofu, mix well and remove from flame. Serve as side-dish with rice.

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