summary of Chukandar (Beet Root) Keema, Dal Shami Kabab and Tamatar Salad
Chukandar ki Sabzi or Glazei has its origin in southwestern India, where dishes begin with mustard seeds sizzled in oil. The beetroot, cooked in turmeric water, are then folded into the spicy, fragrant oil. Glazed beetroot are excellent served cold as a relish or salad.
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