First of all, peel the skin of boiled beetroot and diced into small chunks and keep all the ingredients ready.

Now heat oil in a pan, once hot add mustard seeds, once it starts crackling add chopped garlic, curry leaves, hing, and green chilies.

Cook this for a minute and add beetroot chunks in it and give a quick stir.

Now add salt, red chili powder, and coriander powder, mix well, and cook for 2-3 minutes.

Finally, add shredded coconut and mix well for another 1 minute and switch off the flame.