Beetroot Chutney

Ingredients:

• 1 teaspoon olive oil

• 2 cloves garlic

• 1–2 whole green chilies

• 1 tablespoon onion, chopped

• 1 tablespoon tomato, chopped

• 1 tablespoon beetroot, peeled and chopped

• Salt, to taste

For the Tadka (Tempering):

• 1/4 teaspoon olive oil

• 1/4 teaspoon urad dal (black gram)

• 1/4 teaspoon chana dal (Bengal gram)

• 1/4 teaspoon jeera (cumin seeds)

• A few curry leaves

Instructions:

• Heat olive oil in a pan over medium heat.

• Add garlic cloves and whole green chilies and sauté for about a minute until fragrant.

• Add chopped onions, tomatoes, and beetroot to the pan and cook on medium heat for about 10 minutes, stirring occasionally, allowing the vegetables to soften and cook through.

• Remove from heat and let the mixture cool slightly.

• Transfer the cooked vegetables to a blender and blend until smooth.

• Add salt to taste and blend again to incorporate.

• In a small pan, heat olive oil for the tadka.

• Add urad dal, chana dal, jeera, and curry leaves and sauté for a few seconds until the dals turn golden brown and the curry leaves become crisp.

• Pour the prepared tadka over the blended beetroot mixture.

• Stir well to combine the tadka with the beetroot mixture, ensuring an even distribution of flavors.

• Serve.