Wash, peel the skin and chop beetroot. You can also grate beetroot if preferable.
Slit green chilli and keep it aside.
Heat 2 tsp of oil in a pan or kadai, add mustard seeds, when it splutters, add urad dal and hing.
When urad dal turns golden brown, add green chillies and curry leaves.
Then add the chopped or grated beetroot and salt needed. Cook covered on low heat, stirring from time to time until beetroots become tender. You can sprinkle water in between to prevent it for getting burnt.
Once it is cooked, add grated coconut, mix it well and switch off the heat.
Serve as an accompaniment with rice.
More Beetroot Recipes
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