Heat oil/ghee in a pan. Splutter mustard seeds followed by cumin seeds, curry leaves and grated ginger.
Add onions, and saute till they become translucent.
Now add grated beetroot, (coconut), cumin powder, turmeric and salt. Add water (~ ½ height of beetroot) and cook covered till the beets are fully cooked.
Remove from flame and keep aside to cool.
To this add yogurt (or coconut milk equivalent) and mix well, adjust salt.
Serve with easy-cook brown rice, spelt naan or spelt chapatti.