Empty My Fridge
Beet Koshimbir
Ingredients
- Beetroot2
- Yoghurt½ cups
- Salt1 tsp
- Chaat masala¼ tsp
- Black pepper¼ tsp
- Cilantro2 tbsp
- Oil1 tbsp
- Asafoetida0.13 tsp
- Mustard seed½ tsp
- Cumin½ tsp
- Chili pepper2
- Curry10
Instructions
- Pour 1 cup of water into the Instant Pot insert, set a trivet in it, and place the beets on the trivet.
- Pressure cook the beets for 15 minutes, then let the pressure release naturally.
- Take the beets out and let them cool until easy to handle. Peel, trim the tops and grate them.
- Whisk the yogurt until smooth. Stir in the grated beets, 1 teaspoon kosher salt, ¼ teaspoon chaat masala and ¼ teaspoon freshly ground black pepper.
- Heat 1 tablespoon oil in a small pan. Add ½ teaspoon mustard seeds and turn off the heat once they start to pop. Add ½ teaspoon cumin seeds and let them sizzle for 20 seconds. Add the slit green chilies and 10 curry leaves (and ⅛ teaspoon asafetida, if using).
- Pour the hot tempering over the beet mixture and mix well. Garnish with 2 tablespoons chopped cilantro. Serve right away or chill until ready to serve; the colour deepens to a brighter pink the longer it sits. Keep refrigerated for up to 2 days.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.