Beetroot can be cooked with freshly grated coconut too. This is a different recipe that suitable for lunch parcels too. I always feel this is the best beetroot recipe that you can keep longer too.

Clean and peel the beetroot and wash thoroughly. Using a grater grate the beetroot or cut in to thin straws.

Prepare curry leaves several red dried chillies cut finely, cinnamon and chop some onion and garlic. For tempering get 1 tsp  mustard seeds, 1 Tsp  cumin seeds and 1 tablespoon or two coconut oil. For the spice powders 1/4 tsp pepper, 1/2 tsp curry powder, 1/4 tsp turmeric powder, and 1/2 tsp chilli powder. Take enough salt to your taste.

In another bowl prepare 1/2 of a large onion, several cloves of garlic, curry leaves, and some chillies. Other than that will need about 1/2 cup of fresh coconut. Grind all the prepared onion, garlic, chillies and curry leaves to a paste. Add some turmeric powder for colour. Add the coconut and grind well. Leave the ground ingredients aside.

Add the coconut oil into a pan and leave to be hot. When the oil is hot add the mustard seeds and the cumin seeds. When they start spluttering add the  cut onion dried red chilli and the garlic with the cinnamon.

Fry well until the onions are translucent. Then add the grated  beetroot the spice powders,  and stir fry until withered.

Add the ground coconut coconut and stir well. Cook about a minute and serve with rice.