Dry-roast the red chilies, coriander seeds, urad dal, and fenugreek seeds and blend with the coconut, tamarind, and jaggery.
Heat the ghee in a pan and add a pinch of hing (Asoefotida).
Add the onion and fry until golden brown.
Pour in the ground masala and sauté for a minute until the spices release their aroma.
Add the beetroot and sauté for a few minutes.
Season and serve hot.