1.Heat oil in a wok or karahi, add mustard seeds, urad dal and chana dal. Stir fry until dals look lightly browned.
(optional vangi baath powder instead of dals??)
2.Add curry leaves and green chillies,onions stir for a few seconds.
3.Add beetroot, turmeric and salt. Fry for 3-4 minutes.
4.Add a little water to help it to cook. Simmer until beet pieces are tender.
5.Add coconut and lemon juice.
6.2 tbsp. coconut cream (adjust to taste).
7.Turn heat up and cook until only a 'clingy' gravy remains.
8.Adjust seasoning.
