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.

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.

Pour 1½ tablespoon oil to the pan and heat it.

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

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

Add the grated beetroots and saute for 2 minutes.

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.

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

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

Beetroot curry is ready to serve with rice or roti.