BEET ROOT WITH COCONUT

INGREDIENTS
Beet root – 250 gms [chopped]
Coconut – ½ cup [grated]
Green chilies – 4
Onion – 1 [cut into pieces]
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Red chilies – 2 [cut into 2 pieces]
Curry leaves – 1 strand
Oil – 2 tsp
Salt to taste
METHOD
Heat oil in a pan put mustard seeds, urad dal, chana dal, red chilies and curry leaves and fry for 2 minutes.
Add chopped beet root and salt. Mix well. Cover the pan with a lid and cook for 8 – 10 minutes.
Grind the coconut with onion, green chilies.
Add coconut paste into the cooked beet root and mix well.
Cook for 5 minutes.
Serve hot with rice or chapatti.