Peel off the skin and grate the Beetroot.

Heat the oil in pan. Once the oil is heated, add mustard seeds and curry leaves.

After a minute add the onions and finely chopped garlic. Fry till it turns golden brown.

Then gradually add the chopped green chillies and the shredded beetroot.

Don't add water. In the low flame let the beetroot get cooked. It will take around 10 to 15 minutes to get it ready. Garnish it with shredded coconut.