Step 1

Optional but adds a lot of aroma to the sabzi - In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.

Step 2

Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.

Step 3

Pour 1½ tablespoon oil to the pan and heat it.

Step 4

Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.

Step 5

Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.

Step 6

Add the grated beetroots and saute for 2 minutes.

Step 7

Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.

Step 8

When the beetroot is cooked to your liking, add turmeric, powdered dal from step 1 and salt.

Step 9

Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.

Step 10

Beetroot curry is ready to serve with rice or roti.