Beetroot

(Photo taken with phone camera)

Ingredients:
1. Beetroot: One Medium sized
2. Dry Red Peppers 7-10
3. Curry leaves 5-8
4. Cumin Seeds 1/4 tea spoon
5. Black Mustard Seeds 1/4 tea spoon
6. Fennel Seeds - 6 seeds (Optional)
7. Pomegranate Powder 1/2 table spoon (Optional)
8. Oil - 2-3 table spoons
9. Salt to taste

Method:
Cut beetroot in to small pieces. Boil it with little water or steam it until it is soft. Heat some oil in a skillet. When the oil is hot, add mustard and cumin seeds (and optionally fennel seeds). When mustard seeds pop add red peppers and curry leaves. After 15 seconds add the beetroot and mix. Fry for a couple of minutes. (Optionally), add pomegranate powder and mix. Add salt as needed. Remove it from the stove. Top it with cilantro or parsley. Server it as side dish with rice or tortilla. Discard red peppers while eating.