Heat a non-stick pan,
add beetroot and a little water and cook for some time.
Put ginger, green chilli,
red chillies, ½ tsp cumin seeds, ½ tsp mustard seeds, 3 curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
Add this paste to
beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
Heat coconut oil in a
small non-stick pan, add remaining mustard seeds, remaining cumin seeds and remaining curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
Transfer into a bowl,
add yogurt and salt and mix well.