Tangy, sweet and spicy beetroot sabji. Cooked with roasted coconut flakes and yogurt. Seasoned with green chillies and curry leaves

To serve 2-3

2 whole beets

1/4 cup of fresh coconut pieces
2 green chillies
1 tsp cumin seeds
1/2 Tbsp ginger and garlic paste

1 tsp mustard seeds
1 sprig fresh curry leaves
1/2 cup of yogurt (couple of days old, should be khatta (tangy))

Prepping beets:
Roast whole beets for 35-40 minutes in a preheated oven at 350 degrees.

Or
Use canned beets

Or
Pressure cook beets for 12-14 minutes on medium heat

Cool the beets and Remove/peel skin. Chop into 1/2″ pieces.

Grind coconut pieces, green chillies, cumin seeds, ginger and garlic with a tbsp of water.

Dry roast the coconut mixture for 3-4 minutes on medium heat and  Keep aside.
Temper mustard seeds, curry leaves and red chilies till seeds sputter.
Add the coconut mixture and the beets and mix well.
Add the yogurt and mix well. Season with salt and black pepper.
Add water depending on your desired consistency.
Simmer on low-medium heat for 8-10 minutes.

Garnish with fresh cilantro leaves.