Add the chopped beetroots in a pressure cooker along with salt and 2 tbsp of water.
Pressure cook until beetroots are softened. ( I usually cook for one whistle on high heat and then simmer the heat to low and cook for another whistle. Remove the cooker from heat and immediately run it under cold water. )
Heat oil in a pan.
Once the oil is hot, add urad dal, mustard seeds and heeng and let them crackle for a few seconds.
Add green chilli, ginger and curry leaves and cook for another few seconds.
Add the steamed beetroots and fry for a minute.
Adjust the salt.
Add coconut and mix well.
Serve hot with steamed rice and dal or rasam.
You can make a variation of this recipe by adding onion to it. Just add the onion in the oil after tempering, saute it for a minute and then add the beetroot. To make it healthier, you can add dry fruits powder to the recipe. It will increase the health quotient and also makes it more delicious.