Steam beet.Then apply oil and fire roast beet,bell pepper and tomato.Peel the outer skin and chop the beet.Also peel and deseed bell pepper and tomato.Dry roast peanuts and cashewnuts.Heat 1 tbsp oil in a pan.Sprinkle cumin seeds.
When they crackle add chopped garlic.Fry till light brown. Add chopped spring onion alongwith the chopped stalk.Toss and add roasted nuts.Then add beet,bell pepper and tomato.Lightly fry all.Add roasted cumin powder,salt to taste,pomegranate concentrate and fry all.
Cool and add pomegranate juice,lemon juice and curd.Also add red chilli pepper,paprika and vinegar.Lightly toast a bread and grind into breadcrumbs.Add chopped coriander.Now make a paste of all.The taste should be tangy,sweet and sour.Serve as a dip for pita bread, nachos,salted biscuits and many more.Cover and refrigerate.Stays good for 3-4 days.
