Description
A quintessential indian side dish calle dkoshimbir which in this case is made with yogurt and golden/yellow beets seasoned with toated and nutty sesame seeds
Ingredients
Scale
1 Medium/Large Golden/yello beetroot
0.5 cup yogurt
upto 2 Tbsp Milk/Water
0.5 tsp sea salt
1 tsp white sesame seeds, toasted dry in a hot pan till they get alight brown color and cooled
1 to 2 tsp vegetable oil
0.5 tsp cumin
0.5 tsp chopped mild chilies
0.5 tsp chopped cilantro
Instructions
- Wash the beet and dry it. Put in a Foil and drizzle with oil and sea salt and close the foil and bake in oven at 400 F for 40 mins
- Stir yogurt to cream consistency with a spoon and season with the sea salt to taste. If needed add a little bit of the milk/water
- Smear the yogurt in a plate
- Use a very coarse grater to grate the peeled and roasted beet, then arrange the grated beets over the yogurt and season lightly with sea salt
- Heat the oil and when heated add the cumin seeds and the chopped mild green chilies and on medium heat let the cumin be toasted and the oil infused with its flavors and that of the chilies
- Drizzle this oil and the cumin and chilies over the beets with a spoon
- Top with the toasted sesame seeds
- Then finsih by garnishing with some cilantro
- Serve mixed together or just spoon it into plate and pair with warm pita bread or as a side for chapatis or rice