| • | Chop the beetroots and chillies into pieces and add salt.
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| • | Fry methi seeds and mustard. Make powder.
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| • | Mix asfoetida and chilli powder with methi-mustard powder.
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| • | Heat oil in pan and remove from the flame.
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| • | Put the above mixture in oil.
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| • | Add beetroots and chillies also.
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| • | Keep it in a bottle containing vinegar and sprinkle salt.
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| • | Beetroot Pickle is ready. |
