Beetroot 4 to 5 medium size
Grated coconut half a cup
garlic cloves -2 to 3
Mustard seeds – 1 tsp
Udad dal – 3 tsp
Red Chillies -2
Half a lime
Turmeric powder – a pinch
Hing – a pinch
salt to taste
Coconut oil -2 tsp
In a small mixer, take half of the grated coconut,few curry leaves,garlic cloves,turmeric.Grind coarsely without any water.
Wash the beetroot and boil it in cooker with lots of water for 5-6 whistles.
Drain the water and peel the skin of beetroot and chop the beetroot to small pieces.
In a Kadai, add coconut oil .Once it gets heated add Udad dal and fry till it becomes pink.Break Red chillies and add it to the oil along with mustard seeds.
Once mustard seeds start spluttering add hing ,remaining curry leaves and fry well.
Add the ground paste and fry it for half a minute.Add the cut beetroot pieces along with salt and fry again for 5 min .
Add remaining coconut and toss the vegetable once and off the stove. Add juice of half a lime and mix well.