First get your vegetables ready. Peel and grate the beetroot. Peel and slice the onion. And slice the green chillies in half width-wise discarding the top.
In a medium-sized wok, bring the coconut oil to heat on high. When it’s hot, toss in the cumin seeds, mustard seeds and curry leaves and as they sizzle up, stir through the green chillies and onion.
Sauté the onions for about five minutes until soft, then stir through the beetroot. Cook the beetroot in its own juices for another five minutes until it softens and reduces to half its size. Now stir the coconut through the Beetroot Thoran add salt to taste to finish.