Chop a medium sized onion. Slit the green chillies.
You can choose to chop or grate the beets. I chopped them into small cubes.
In a pan, heat 2 tablespoons coconut oil and add the mustard seeds.
Once the mustard seeds sizzle, add the onions, green chillies and curry leaves.
Saute for a minute. Add 3/4 tablespoon salt and saute until the onion turns translucent.
Add in the chopped beetroot. Add 1 tablespoon of salt and give it a good mix.
Add 1 cup water and let it cook. Stir occasionally and cook until all of the water evaporates.
Now add the grated coconut, mix well and stir for about 2 minutes.
Check for salt and add if needed.
Your beetroot stir fry is ready! Enjoy!