- Beetroot – 1 big, chopped roughly
- Onion -1
- Cornflour – 1 tbsp
- Vegetable stock or water: 1-2 cups
- Green chilli: 1
- Garlic Paste – 1 tsp
- Olive Oil – 1 tbsp
- Salt and pepper to taste
Pressure cook the chopped beetroot and keep aside. Keep the water. Chop the onions. In a pan add the olive oil. Add the chopped onions and garlic paste. Saute for a couple of minutes. Add the boiled beetroot, and chopped green chilli along with the stock/water and let it boil for a few minutes.
Add the cornflour mixed in cold water and stir for 2 minutes. Add salt and pepper. Dilute with stock if it is too thick. Serve hot with bread sticks or bread.