Cook the grated beetroot, grated coconut, crushed garlic, chopped green chillies, curry leaves, turmeric powder in a vessel. Keep the lid on and cook the mix in its own steam on low flame. Ensure that it does not get burned by stirring in between.

You can have it like this itself if you are looking to avoid use of oil.

But if you want a little more taste, do the seasoning (tadka).

Heat oil in a small pan, splutter mustard seeds in it. Add chopped shallots, a few seconds later add dry red chillies and finally curry leaves. Let the shallots turn light brown. Pour it over the cooked beetroot mix.

Check for salt.