Recipe - Beet And Carrot Dip

1 Dark tender beetroot
1 Carrot
1 Onion
1 Sprig spring onion
1 teaspoon Tomato sauce
One half teaspoon Chilli sauce
1 teaspoon Sugar
One fourth teaspoon Black salt
Salt to taste
Pepper to taste

Pressure cook beetroot for 1 whistle.

Peel carrot, onion, beetroot.

Grate or chop very fine.

Chop spring onion very fine.

Beat curd till smooth.

Add salts, sauces, sugar, pepper, mix well.

Fold in grated, chopped vegetables, mix gently.

Chill. Serve with vegetable fingers, or as blobs over slices of
chilled vegetable.

Making time: 15 minutes

Makes: 1 One half cups

Variation: For a smooth dip, grind the carrot and beetroot to a paste.
Grate onion fine. Omit spring onion.

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Converted by MM_Buster v2.0l.