To the diced beets, add a pinch of salt, half a cup of water and microwave for 5 to 8 minutes.
Heat oil in a frying pan over medium heat.
When the oil is hot enough add mustard seeds, cumin seeds and dry red chillies.
Once the mustard seeds crackle, add curry leaves and asafoetida.
Now add the steamed/boiled beetroot pieces and sauté for 2 to 3 minutes.
Check for salt and adjust if required.
Then add grated coconut to the cooked beetroot, stir well and turn off the heat.
Garnish with coriander and transfer to a serving bowl.