All these years I have been cooking beetroot in a particular way i.e. In soups or as a Yogurt raita, but the other day I tried it the south Indian way, Down south beetroot, carrots are cooked just the way we cook our normal simple vegetables with tempering, In Goa we usually make salads of carrots and beetroot (they are kept raw and uncooked).
I grated the uncooked beetroot with my new grater which gave it a matchstick look (I love the matchstick look it look so perfect, compared to the normal grater which is used to grate carrots , and it also gives some density to the shredded portion of beetroot)
(SORRY ABOUT THE PHOTOS WHICH ARE NOT VERY CLEAR)
Here is the METHOD.
Take oil in a pan; add a little ghee and a little oil (adding oil prevents the ghee from burning) add ½ tsp of mustard seeds and ½ tsp udad dal, when they splutter add ½ tsp asafetida , 2 green chilies and curry leaves
Add the shredded or grated beet root,salt to taste, you can add a tsp of lemon juice which is optional , stir, do not add water. cover and cook this the beetroot is partially cooked the beet should remain half cooked and have some crunchiness to add to the taste of the dish.
garnish with freshly grated coconut and finely chopped coriander leaves
you can add yogurt too if you wish ( i don't)