Beetroot Dip

Ingredients:
1 cup beetroot- grated
⅓ cup spring onions- sliced 
2 green chillies- finely chopped 
¼ cup coriander- chopped 
500g greek yogurt 
2 tbsp oil
1 tsp Supreme Panch Puram 
1 tsp Supreme Garlic Paste 
Juice of ½ lemon
Salt to taste 

Method: 
Add the yogurt and beetroot into a mixing bowl. 
Heat a pan over medium heat. Once heated add panch puram, stir and once they start to splutter and garlic paste. Mix well and cook for a few minutes. Now add spring onions and green chillies. Stir well and cook for a few minutes or until the spring onions start to soften. Pour this mix over the yogurt and add salt, coriander and lemon. Mix until well combined. Serve chilled with crackers or on toast.