Oct 182020

1 cup beetroot, grated
2 cups rice, cooked
1 onion, small
2 green chillies (optional)
18-20 curry leaves
1 tablespoon mustard seed
4-5 garlic cloves
1 teaspoon garam masala powder
2-3 teaspoons salt, to taste
2 teaspoons oil
4 cashews (optional)
a handful of peanuts (optional)
1 lemon


Heat oil in a pan.

Add the mustard seeds, peanuts, cashews and green chillies. Cook for a minute.

Add the garlic and sauté well.

Add the onions and sauté well.

Add the grated beetroot. Mix well.

Add the spices and little water. Cover and cook for 5 minutes.

Cook the rice separately.

Mix the rice and the beetroot mixture. You can also mix plain white and red rice together for an uneven colouring.

Squeeze the lemon and serve.