Serves: 2-3
Beetroot - 2
Onion (optional) - 1 small
Green chili - 3
Grated coconut - 1 tbsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - 1 pinch
Salt - as required
Oil - 1 tbsp


  1. Finely chop onion if using.
  2. Wash, peel, and chop beetroot into small cubes.
  3. Put length-wise slits in green chili. For added spice, finely chop the chili.


  1. Heat oil in a saute pan with mustard seeds.
  2. Once they crackle, add urad dal and let it turn golden brown.
  3. Add hing and fry for a few seconds.
  4. Add onion if using, and green chilis. Add a little salt to speed up cooking. Fry till onion becomes translucent. Should take 1-2 mins.
  5. Add beetroot and mix well. Add salt as required.
  6. Cover and cook on low heat till beetroot is fully cooked,stirring occasionally to cook evenly. If it starts to burn without cooking properly, sprinkle a little water and continue cooking. Beetroot will turn a darker red once cooked and feel like a soft carrot when biting. Should take 10-12 mins to cook.
  7. Mix in grated coconut and cook for another 2-3 mins.
  8. Serve hot as a side for rice.