Empty My Fridge
#shorts 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 top.
- Close the lid and pressure cook for 15 minutes, then let the pressure release naturally.
- Remove the beets and let them cool until easy to handle. Peel, trim the tops and grate them.
- Whisk the yogurt until smooth, then stir in the grated beets, salt, chaat masala and black pepper.
- Heat the oil in a small tadka pan. Add the mustard seeds and turn off the heat once they start to pop. Add the cumin seeds and let them sizzle for 20 seconds, then add the green chilies and curry leaves.
- Pour the hot tempering over the beet yogurt, mix well and garnish with cilantro.
- Eat right away or chill in the fridge; the longer it rests, the pinker it becomes. Keep up to 2 days refrigerated.
Summarized from Ministry of Curry's video. Watch it for the details.
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