Beetroot Sabji (Beetroot Gravy)

Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease,stroke, and peripheral vascular disease.
It is a rich source of the element boron. Field Marshal Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath.
Source from Wikipedia

Ingredient's2 medium beetroot
1 medium onion, finely sliced, Green Chillies - 3-4, slit
Tomato - 1 large, chopped
Curry leaves - 7-8
Coconut - 2 tbsp, shredded

1/2tsp redchilly powder, turmeric 1/2tsp, coriander powder 1/2tsp, ginger garlic paste 1tsp
Mustard Seeds - 1/2 tsp

coriander leaves as req
Oil and Salt to taste

Cooking Method

Heat oil in a kadhai. Add mustard seeds, and curry leaves. Fry for 30 sec or until seeds start to splatter. Add onions and green chillies fry to golden brown. then add tomato's and all the masala powder with ginger garlic paste. Fry until tomato's become soft, usually 3-4 min. Now add the chopped beetroot and salt, cook till it is completely cooked in a low flame. Add coconut and mix well and cook for another 2 to 3 minutes. 

Serve with Roti...