You will need :-
1 medium beetroot – washed, peeled and grated 1 medium carrot – washed, peeled and grated 1 small white radish – washed, peeled and grated 2-3 green chillies roughly chopped or according to your taste 2 tbsp. lightly roasted mixed seeds ( sunflower and pumpkin ) 2 tsp. olive oil 1/2 tsp. mustard seeds 1/4 tsp. methi seeds ( fenugreek seeds ) Pinch of hing ( asafoetida ) salt 1/2 tsp. lemon juice 1-2 tbsp. freshly chopped coriander
Method :-First squeeze the water out from grated radish. ( you can use this water to knead a chapatti dough )Heat oil in wok or kadai.Add mustard seeds, when they splutter add hing and methi seeds.Keep heat on HIGH, add green chillies, grated beetroot, carrot and radish.Keep mixing and add salt.Stir fry mixture about 2 minutes.Turn off the heat, add lemon juice and mix.Garnish with roasted seeds and fresh coriander.Serve with any meal or have on it’s own. Vegan Skordalia with Beetroot Beetroot Kalakand Tofu and Beetroot Rice
