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Peanut curd Beetroot Raitha

Recipe by Dr. Kanchan Bilgi

Ingredients: One large beetroot, one small or half an onion or it can be left out completely, one small or medium green chili, one cup of Veganarke peanut curd and some salt to taste.

Process: Wash and cut the beetroot into four sections and along with the chili, boil it in a pressure cooker for about 4-5 steams. You can also keep it on a plate on top of the rice in the cooker and safe fuel. Once done, the beetroot needs to cool down a bit, then the peel comes off easily. Chop the beetroot fine and transfer it to a bowl, add finely chopped onion (can be left out for those who don’t like the taste of raw onions). Squeeze the chilli (grandma’s tip, adds some superb flavour) into the bowl and add the peanut curd and salt. Mix and garnish with chopped coriander. Chill it in the fridge for some time before serving. Beetroot Raitha is ready to serve! 😊

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