Take a cup (100g) of grated coconut in a mixer jar, add 6-7 red chilies to it and add a beetle nut sized tamarind along. Add little water and make a semi paste.

Now add 2 tbsp coriander seeds to the mixture. We want coriander seeds to be half blended. It gives exotic taste to the dish.

Now make coarse paste. Now the masala is ready, keep it aside. You can use same masala to make buthi from different vegetables.

Take 4 tbsp cooking oil in a pan and add chopped onion to it. Saute till onion become light brown.

Now add 8-10 curry leaves and saute for a minute more.

Now add the diced beetroot. You can cook the beetroot in the cooker upto two whistles. If you do that, then need not simmer it for 10 minutes. You can directly add the masala after adding beetroot. This will save a little time as well.

Add salt as per taste and then add about 100 ml water. Mix the contents well.

Close the lid and simmer it for about 10 minutes till the beetroot gets cooked.

Now add the prepared masala.

Saute it for another 5-6 minutes till the raw odour of masala goes off. Do not add too much of water, if added then evaporate till you get a thick consistency.

That is all you have to do. Tasty and healthy beetroot buthi is ready.