1 cup water
1 tsp oil
1 cup diced beetroot
1/2 cup diced tomato
2 diced shallots (sambar - onions)
2 cloves of garlic
1/2 tsp thin slices of ginger
salt & black pepper to taste
Heat oil in a kadhai.
Add the garlic, ginger & shallots and saute for a minute.
Add in the diced beetroot & tomato and saute for another 2 minutes.
Add the salt & pepper and mix well.
Now add the water, cover it with a lid and let it cook for 10-15 minutes.
Cool completely & blend it until smooth.
Chill in the refrigerator for 1 hour before serving.