Get all ingredients on hand wash, Peel & chop beetroots in Julians or simply thin slices
Once the beetroot is sliced add in salt & vinegar toss it well then set aside
Further in a Kadai add oil set heat on medium flame burner now add ginger garlic chopped then cumin seeds & mustard seeds & curry leaves saut for three minutes then pop in the beetroot
While you toss them add in all spices & achar powder cook only for 3-4 minutes lastly add sugar saut for a minute then off the flame burner let the crunch be there & its ready. Enjoy it with white rice or chapati or any sandwiches @ home..!
