Clean the beetroot leaves and cut into small pieces.
Cut two onions and two tomatoes into small cubes.
In a kadai put one tablespoon of oil and allow to heat up. Add mustard, jeera, asafoetida and curry leaves. When mustard pops add the onion and fry until it is transparent. Add one teaspoon of sambar powder then add the tomatoes.
When everything is mixed add the beetroot leaves, salt and one teaspoon of sugar. Put half a cup of water and allow it to cook nicely. This can be consumed with chapatti and rice.
Enjoy!
Cut two onions and two tomatoes into small cubes.
In a kadai put one tablespoon of oil and allow to heat up. Add mustard, jeera, asafoetida and curry leaves. When mustard pops add the onion and fry until it is transparent. Add one teaspoon of sambar powder then add the tomatoes.
When everything is mixed add the beetroot leaves, salt and one teaspoon of sugar. Put half a cup of water and allow it to cook nicely. This can be consumed with chapatti and rice.
Enjoy!
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