Salt to taste
- Heat oil in a pan, add mustard and curry leaves.
- Once they splutter, add green chillies, grated beetroot and sauté it.
- Add turmeric powder, hing, salt and stir it well.
- Cook it For the 5 mins in a low flame.
- Add cooked rice, sprinkle sesame oil and mix it well
- Garnish it with coriander leaves.
- Serve it hot with papad or pickle.