Beet and Yogurt Salad

In a medium sized bowl whisk together the yogurt, water, salt and pepper until mixture is smooth. Set aside.

In a skillet on medium flame, heat oil. Add the mustard seeds and allow seeds to temper and start to pop. Mix in shallot, ginger and Serrano pepper. Stir in sliced beets. Fry on medium-high, frequently stirring, until all ingredients are cooked through and slightly crisp, about 7 minutes.

Take skillet off heat. Set aside for a few minutes for the extreme heat to subside. Then add the mixture into the yogurt mixture and combine.