Beet chi Dethi
Beet Stems Salad
Ingredients
10 stems of beet greens, chopped into pieces by removing any threads
1 cup yogurt
1- 2 green chilies, chopped (or per taste)
salt to taste
1/4 tsp sugar
1/4 cup roasted, unsalted peanut powder/DaaNyache koot
Tempering
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
Method
1. Pressure cook beet stems along with 1 tbsp water for 2 whistles. Let them cool down.
2. Add remaining ingredients.
3. Heat oil in a small saucepan. Add cumin seeds and asafoetida.
4. Drizzle tempered oil in the salad. Mix well.
Note -
1. I used fat-free Greek yogurt. Regular yogurt works well too.