Ingredients:

Beet Roots 3
Onion 1 large – grated
Ginger 2″ size – paste
Garlic 6 beads – paste
Tomatoes 2 – made into puree
Green chilies 3
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cinnamon sticks 2
Cloves 3
Cardamom pods 3 crushed
Star anise 1
Bay leaves 1 crumbled
Coconut milk 1/4 cup(freshly prepared)
Grated coconut 4-6 spoons(fresh/frozen)
Ghee or oil few spoons
Cilantro leaves to garnish.

Method:

Peel the beets and chop them roughly. Set aside.

Heat oil in a large, deep vessel. Add cinnamon, cloves, cardamom, star anine and bay leaves to it.

Then add slitted reen chilies and wait till it cracks.

Add grated onion and salt. Fry real good, maybe till its raw odour is gone.

Add ginger + garlic pastr now, fry them till its raw odour leaves.

Now stir-in beets roots and fry till oil coats all over.

Further add toamto puree, turmeric and chili powders. Cover and cook over medium heat.

Maybe one could add 1-2 cups of water.

Once the vegetable is done, add grated coconut and coconut milk as well. Bring this to boil

When the gravy thickens and oil shows up on sides, remove from heat. Garnish with cilantro leaves.

Serve warm as a side dish for Biriyanis, pilafs or Chapapthis.