Peel and rinse the beetroot, then slice and cut them into thin strips. Set aside.
Heat the coconut oil in a saucepan on medium heat and fry the mustard seeds and the fenugreek seeds, making sure they don’t overcook and burn.
When the mustard seeds begin to pop, stir in the curry leaves, chopped onion and chillies.
Reduce the heat to low and quickly stir in the chilli powder so that it does not burn.
Stir in the beetroot strips, then add the salt. Pour in the water, cover the saucepan with a lid and cook the beetroot for about 10 minutes.
Once the beetroot is ready (you can use a knife to test if it’s cooked or not – you don’t want it too hard, but equally not overly soft), stir in the coconut milk and cook for a further 10 minutes.
Stir well, take the pan off the heat and serve with basmati rice.
