- 3 Red Beets, Grated.
- Methi or Fenugreek leaves.
- Fox nuts or Makhana.
- Freshly ground pepper.
Roast the fox nuts and keep aside. They should be crisp and crunchy.
Saute the greens in a table spoon of hot oil, over high heat, stirring, till they stop releasing water.
Add the beets and mix well. Sprinkle pepper and season with salt. This will need very little salt so take care.
Add most of the fox nuts, save a few for garnish.
Eat immediately. Fox nuts have a tendency to get hard over time.