1. Grind together coconut, cumin seeds, shallots, garlic, red chilli and green chilli together to a coarse paste without adding water.
2. Heat coconut oil in a pan and crackle mustard seeds, curry leaves and add chopped beetroot, turmeric powder, salt, water to get it cooked. mix well.
3. Close and cook until beetroot is cooked.
4. Open and add the coconut mixture. mix well and fry until all the moisture leaves and it gets dried.
5. Switch off and serve with rice and curry.