Beetroot curry

Beetroot in Coconut milk
Ingredients
Beetroot 2 medium size
Tomato 1
Onions 1 (chopped)
Green chillies 2
Garlic cloves 2
Coconut milk 1 cup
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Turmeric powder pinch
Salt to taste
Lemon juice to taste
Coriander leaves

Method
Peel the beetroot and cut into pieces.
Heat oil in kadai then add dry red chili, mustard seeds once it starts splutter then add cumin seeds, curry leaves and then fry for a while.
Then add chopped onions,cloves and green chillies and fry till onions becomes soft.
Then add beetroot pieces, turmeric powder and fry for 2 to 3 mins.
Now add chopped tomatoes, water and salt to taste.
Cook till beetroot well cooked and becomes soft by stirring occasionally.
Then add coconut milk and cook for another 2 to 3 mins until the gravy thicker.
Turn the heat off. Then add lime juice to your taste.
Garnish with coriander leaves and serve with hot rice.