First peel and grate the beetroot and keep aside. Heat the oil in a pan and add the grated beetroot. Saute nicely for about 2-3 mins.
Now, add 1 ½ Cups of water, salt and mix well. Cook covered until the beetroot is almost done.
Dissolve the corn starch in about ¼ Cup of water. Add the corn starch mixture to the pan. Mix well an cook for a further 1 min or so until the mixture turns glossy.
Now, add the sugar and cardamom powder, mix well and cook for another 3 mins. Turn off the flame.
Serve warm with a garnish of chopped/sliced nuts. I used sliced pistachios and almonds.
Notes | FAQ
- If you love extra flavor, you can use Ghee or Butter instead of Oil for sautéing.- Do not overcook the beetroot. The beetroot should retain some texture after cooking.- The whole cooking process should take place in medium flame.