Procedure

• Heat oil and add mustard seeds.
• When they crackle add green chillies and curry leaves.
• Add chopped onions and ginger.
• Saute until translucent.
• Add beetroot and salt and cook covered on low flame until it is completely cooked. You don't have to add water.
• Remove from flame and allow it to cool completely.
• Add curd, mix and serve immediately.