Pickled Beetroot/ Carrot
Beet root/ Carrot-2
Mustard seeds-1 tbsp
Salt –according taste
Red chilli-2-3 no (soaked in water)
Method- Wash beetroot properly. Now peel it and cut into small pieces. Hand pound red chili and mustard seeds in mortar.. In a skillet take mustard oil and heat it. Now add beetroot and sauté it till it become slightly tender and then add rye and chili paste in it, mix it properly, cover it and cook for 5 minutes. Add salt according taste. Can store it for many days and enjoy with meal.