Karina Sharma
Oats, curd, water, spices, herbs, salt, and pomegranate for garnish.
Cook oats with 1/2 cup water for 2-3 minutes until soft. Let it cool.
Add curd to the cooled oats and mix well until creamy.
Add ¼ cup grated carrot, ¼ cup chopped cucumber, 2 tablespoons coriander leaves and mix well. Keep it aside.
Heat 1 teaspoon oil in a pan. Once the oil is hot, add ½ teaspoon mustard seeds, and let them splutter.
Cut into squares & enjoy your homemade Pink Beetroot Barfi.