|1 lb Beet Root||1 tsp Mustard Seeds||Oil|
|3-4 Green Chillies||Salt|
|3-4 Curry Leaves|
|1 pinch Turmeric|
|1 pinch Hing|
|1 tbsp Grated Coconut|
Chop the beets. (Sometimes I use canned ones too)
Microwave on medium for about 6-8 minutes until tender.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing and Turmeric.
Add the beets and cook on a medium flame until well cooked.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.