Chop beetroot,ginger,shallots and greenchillis
Heat a pan on medium flame,add oil
Add mustard seeds.
when mustard seeds crackled,add chopped shallots,ginger,curry leaves and greenchillis and saute for a minute
Then add chopped beetroot and salt, and saute again for atleast 10 minutes without burning,until the beetroot is fully cooked
Switch of the flame and add thick yogurt and cumin powder,mix that really well
Your beetroot pachadi is ready..This goes with rice and Roti