Wash and peel the beetroots - Thoroughly wash the beetroots under running water, scrubbing away any dirt. Use a peeler to remove the skin.

Grate the beetroots - Using a grater, grate the peeled beetroots into thin shreds. You can also use a food processor for this step, but make sure not to over-process the beetroots. Set aside.

Prepare the coconut mixture - In a mixer or grinder, combine the grated coconut, cumin seeds, chopped green chilies, and turmeric powder. Pulse the mixture until it forms a coarse paste. Set aside.

Heat oil and splutter mustard seeds - In a large skillet or pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.

Add asafoetida and curry leaves - Once the mustard seeds start to crackle, add the asafoetida and curry leaves. Sauté for a few seconds until the curry leaves release their aroma.

Sauté the grated beetroot - Add the grated beetroot to the skillet and mix well. Cook for about 10 minutes, stirring occasionally to ensure even cooking.

Add the coconut mixture - Add the prepared coconut mixture to the skillet and mix well. Cook for another 5 minutes, stirring occasionally, until the beetroot is cooked through and tender.

Season with salt - Add salt to taste and mix well. Cook for another 2 minutes, then remove the skillet from the heat.