Clean and peel the medium-sized beetroot. Chop or grate the beetroot, chop the ginger (50 gm), and peel the garlic cloves (20 cloves).
Sauté the Spices: Heat a pan (without adding oil, as this is a zero-oil recipe) and splutter the mustard seeds and cumin seeds.
Add Aromatics: Add the chopped ginger and garlic cloves into the pan and sauté until they turn lightly golden and the raw smell leaves.
Add Powders: Lower the flame and add the Kashmiri chilli powder, fenugreek powder, and asafoetida powder. Sauté well for a few seconds without burning.
Cook the Beetroot: Add the prepared beetroot pieces along with the required amount of salt into the pan.
Add Vinegar & Sweetness: Pour in 1/4 cup of vinegar and add 1 tablespoon of sugar (or dates) to balance the flavors. Mix everything thoroughly.
Simmer: Cover and cook on low-medium flame until the beetroot is tender and well-combined with all the spices and vinegar.
Store: Allow it to cool completely before transferring to a clean, dry glass jar. Enjoy your healthy, oil-free Malabar-style beetroot pickle!
