| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Dark tender beetroot |
| 1 |
|
Carrot |
| 1 |
|
Onion |
| 1 |
|
Sprig spring onion |
| 1 |
ts |
Tomato sauce |
| 1/2 |
ts |
Chilli sauce |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Black salt |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Pressure cook beetroot for 1 whistle.
Peel carrot, onion, beetroot.
Grate or chop very fine.
Chop spring onion very fine.
Beat curd till smooth.
Add salts, sauces, sugar, pepper, mix well.
Fold in grated, chopped vegetables, mix gently.
Chill. Serve with vegetable fingers, or as blobs over slices of
chilled vegetable.
Making time: 15 minutes
Makes: 1 1/2 cups
Variation: For a smooth dip, grind the carrot and beetroot to a paste.
Grate onion fine. Omit spring onion.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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