Beetroot koshimbir is my all time favorite kind of koshimbir. When I was working in Mumbai, this koshimbir would be in my lunch dabba every single day...I never tired of it. All my friends there would tease me about, but I kept bringing it every day.
Here's how I make it:
1 beetroot bulb - wash well, peel and grate
1 tbsp coarsely crushed peanuts
1/2 tsp salt or to taste
pinch of sugar
1 tsp lemon juice
cilantro for garnish
For tempering - 1 tsp oil, 1/2 tsp cumin seeds, pinch of asafotida, 1 serrano pepper finely chopped
Mix all the ingredients together. Heat the oil for tempering, then add the cumin seeds, asafotida and chopped peppers. Fry 2 mins. Pour into the beetroot mix.
Makes a healthy accompaniment to roti/subji (poli/bhaji).
This Beetroot Koshimbir goes to the Healing Foods - Beets event at Mharo Rajasthan's Recipes.
This event by started by Siri.