Dry roast fenugreek and hing together, then grind it into fine powder. Heat oil in a pan, add mustard, let it pop well, add garlic and curry leaves, roast it well, add chilly powder, mix it in low flame, then add fenugreek and hing, then chopped beetroot and required salt, mix all together, after 2 minutes of mixing pour vinegar, boil it well, then turn off flame.
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