Beetroot Kichadi/Beetroot in yogurt gravy

Ingredients
Beetroot - 2
Yogurt - 2 cups
Onion - 1 medium
Green chillies - 3-4
Ginger - 1 inch piece
Curry leaves
Mustard seeds - 1 tsp
Dry red chillies - 2

Method
Grate beetroot and keep it aside. Heat oil in a pan, allow mustard seeds to crackle. Add dry red chillies. Now add ginger, green chillies, and curry leaves. Saute for 1 minute. Add chopped onions and saute them well. When it turns translucent, add beetroot and cook them well.

 Add yogurt to this along with some water. Allow heat to pass through the yogurt. Don't boil it. Switch off the stove.

Beetroot Kichadi is usually served as a Sadhya accompaniment.