Take the beetroot, peel the skin and grate them finely. If you cannot grate them with hand you can use a grinder. Chop the beetroot finely and run the grinder for few seconds.
Take the cumin seeds, garlic, shallots, dry red chillies, coconut and grind them into a coarse mixture.
Heat half portion of the coconut oil in a pan. Add the mustard seeds, urad dal and curry leaves and let it crackle.
Add the grated beetroot, salt to taste, mix well and saute for about 10 mins stirring it occasionally.
Here you can sprinkle little water at a time if your beetroot is very dry.
Add the grounded mixture, remaining coconut oil, mix well and cook for about 5-10 mins and take off the heat.
