Chuqandar Ki Sabzi
1\2 kg. chuqandar (beetroot)
Peel and thickly shred beetroot. Place beetroot, onion, tomatoes, salt,
chili powder and turmeric powder and in a heavy based medium skillet. Cover
and cook over medium-low heat, until the vegetable is cooked through, about
15- 20 minutes.
2. Add oil and green chilies, stirring constantly, cook over medium heat for about 5 minutes or until oil separates and all the moisture has evaporated.
3. Serve with chapati or paratha and mixed pickle.