Beetroot Curry

Ingredients:

• Beetroot- 2 
• Green chilies- 2 slit into pieces
• Curry leaves- 6
• Coconut Paste- 3-4 tbsp
• Salt- to taste
• Water- 1 cup

For Tempering:

• Oil- 2 tsp
• Urad dal- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- a pinch

Method:

1. Wash the beetroot and peel the skin. Grate it using a grater and keep it aside. 
2. Heat oil in a pan and add the tempering of urad dal, mustard seeds, cumin seeds and asafoetida. 
3. Once the mustard splatters add the green chilies and curry leaves. 
4. As the green chilies soften add the grated beetroot and mix once. 
5. Then add the water and cover with lid. Let it cook on low-to-medium flame till the beetroot turns soft.
6. Keep checking in between and add salt. It might take approximately 15 minutes to cook.
7. When the beetroot is cooked make sure there is still some water left, if not add a little dash of water and now add the coconut paste. Mix and let it cook till the water evaporates and the curry is dry. But take care not to let it burn or stick to the walls of the pan. 
8. Serve hot with plain rice or roti.

P.S: I have shown how to prepare the paste in this post.