Roasted Beetroot - Garlic Raita

I'm serving this with amazing Spicy Mushroom Biryani.  This will help to cut down the hotness of the Biryani. Anyway we always eat the usual Onion Pudina Raita or Kuchumbar. This time I thought of trying out something else and just then mom got these plump big Beetroots from the Sunday Market.

So all you need is :

Ingredients :
Beetroot : 50 gms ( boiled, cut into rings and roasted on the Gas stove)
Hung Curd: 1 1/2 cup
Garlic : 4-5 cloves
Mint : 1/2 Tbsp
Jeera powder : 1 tsp
Green chillies : 1 Tbsp
Salt and Sugar to taste

Method :
1.  Cut the beetroot into slices and cook in a pressure cooker along with cloves of Garlic for 15 mins.
2. Roast the slices of beetroot in the oven for 4-5 mins. Or roast it over the stove.
3. Squeez out the pulp of the garlic.
4. Beat the hung curd to remove any lumps.
5. In a food processor add the roasted Beetroot and garlic along with mint, jeera powder, chillies, salt and sugar. And blitz it for a minute.
6. Add this mix to the beaten hung curd. Mix well and leave it to chill in the fridge

Serve chilled with Piping Hot Biryani.