ingredients beetroots- 2 nos redchilli powder- 1 tsp fenugreek powder. - 1 /2 tsp asafoetida - a pinch salt- as per your taste oil- 1 tablespoon method cut the beetroot in a julienne form...i found it is sauted faster and better if cut this way.... heat oil (i use gingelly oil for pickles).... splutter mustard...then add red chilli powder fenugreek powder and asafoetida...make sure that the flame is lowered as you add the powders...otherwise they get burned and give off a bad taste to the pickle..(which happened once to me while i was a novice to the kitchen) then add salt..i added 1/2 tsp... this is followed by julienned beetroot...saute the beetroot in medium flame till it is done... turn off the flame and add vinegar. ..i added 1/2 tsp mix well and store in an airtight container tips after julienning the beetroot i microwaved it for 5 minutes...it was this dat i added to the spice mixture...it gets done faster.. same could be made with carrots
Rajikaran - Thanks so much for sharing this delicious, colourful, tangy pickle. I confess I am dying to taste it. This makes a wonderful change from the usual beetroot recipes.
