- Beetroot - 5 medium sized peeled and cut into small pieces
- Grated coconut - 1/2 cup
- Green chillies - 5 chopped
- Onion - 1 chopped
- Garlic - 1 clove chopped
- Curry leaves - 1 spring
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Salt - to taste
Heat oil in a pan and add the mustard seeds.
After it splutters add in all the ingredients except the grated coconut and stir well.
Cover and cook for 10 minutes.
Open the lid and if there is any moisture in the beetroot let it evaporate.
Add in the grated coconut and mix well.
Cover and cook for 5 minutes or until the beetroot is cooked.