A great twist on the usual cucumber and yoghurt side dish.
- Heat a tbsp of oil in a pan and add the mustard seeds and curry leaves. Fry until the curry leaves are crisp.
- Add the beetroot and fry for a further 30 seconds.
- Sprinkle with water, cover and cook until the beetroot is soft.
- Mix the yoghurt with the salt.
- When the beetroot is done, add it to the yoghurt mix and serve chilled.