Grate the beetroot and keep aside.

Take a kadai and add oil to it. Once heated add mustard seeds, jeera, saunf green chilli,curry leaves let mustard seeds, jeera, saunf splutter and curry leaves become crisp. Then add the onions and ginger let it cook well.

Now add the beetroot with salt and cook, once half done add chilli powder amchur and Dhaniya powder and saute it for two mins. Once cooked add the poha with little salt for poha and mix well. Let it cool add lemon and garnish with Kasuri methi. Serve with curds.