beetachi koshimbir

As a kid I never liked beet. But as I grew up I started appreciating its nutrition value. I guess that applies to many vegetables. Lately I got into beet salads, or using roasted beet in salads. It tastes divine. So I remembered beet koshimbir from my childhood days. [Koshimbir is a Indian-Maharashtrian preparation to be eaten either as a salad or it is eaten with Rotis like a curry] I had no idea about its recipe but I thought I could rely on my cooking instinct to make it. How hard could it be?

So I prepared it and want to share the recipe here.

Ingredients

2 medium sized beets
1/2 onion finely chopped
small piece of ginger
1 or 2 Thai Chillies coarsely chopped
1/2 Cup Plain Yogurt
4 to 5 kaDipattaa leaves
mustard seeds for tadka
1 table spoon Canola oil
salt to taste






Preparation

Preheat the oven to 400 degrees.
Wash the beets, remove the green leaves.
Place them in the oven on aluminum foil.
Roast the beets for 40 minutes and then let them cool.

In a big glass bowl...

Peel and grate the roasted beet in the bowl
Add the finely chopped onion
Grate the piece of ginger
Add the yogurt, chillies, salt

In a small tadka utensil (a small pan) heat the oil
After it is hot, put the mustard seeds and let them splutter
Add the kaDipatta or curry leaves
Pour the oil in the glass bowl and mix
Cover and refrigerate for 30 minutes before eating.






This koshimbir looks ravishing. It gets a deep pink color and tastes exotic and it is healthy. Serve it with Rotis or even daal-rice.