Just Beeting It
- Beets, cut into thin strips.
- Garlic, lots of it.
- Pepper, a tablespoon.
- Panch Phoran, a tablespoon.
- Mustard Oil, a tablespoon.
You can grate the beets but its much better to cut them into thin strips. This will help them retain more moisture.
Pound the garlic and pepper. Dry roast the Panch Phoran, which is a mix of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds. Add them to the pestle and pound them as well. Mix in the mustard oil and season with salt. Taste and balance accordingly.
Rub this paste all over the beets. Saute till they are cooked.