Aguaje fruit is packed with antioxidants like vitamin C and beta-carotene, which combat oxidative stress and reduce the risk of chronic diseases by neutralising harmful free radicals in the body.
Blend the cooked beetroot with mint leaves, ginger and green chillies and then strain to get a smooth puree.
Whisk curd with water, jeera powder and salt to create a flavourful buttermilk.
Add the beetroot puree to the buttermilk. Taste and adjust the salt and spices as needed.
Add a tadka of mustard seeds and curry leaves, if desired. Serve chilled with ice or refrigerate.