Wash, peel and cut beetroot into tiny cubes.

Place a pan on heat. Add oil. Allow oil to warm. Add mustard seeds and let it splutter. Add urad dal and channa dal and saute till they are light brown. Add chopped green chillies and curry leaves.

Once the seasoning is done and ready, transfer it to a cup. This helps to retain the color, without making it all red.

To the same pan, add the beetroot cubes and saute well for 3 - 4 minutes. Then add 1/4 cup of water, salt to taste. Mix well and cover with lid and let the beetroot cook.

Once the beetroot is soft and cooked, remove the lid and cook until all water evaporates and the curry is dry.

Now transfer the seasoning back into the curry and cook for 2 - 3 minutes.

Garnish with cilantro or coriander leaves

Serve with rotis/chapathi or rice. Goes well with curd rice or yogurt rice as well.