Peel the skin, clean and wash the beets. Finely chop them into small cubes. Set aside.
Heat the oil in a large cooking pan that has a fitting lid. One they get heated up, throw in the mustard seeds and let it splutter. Then add the urad dhal and let it cook for a minute.
Now add the curry leaves and serano pepper/green chilies Mix in the onions and little salt and let it sweat and brown, about 10 minutes.
Add a dash of turmeric powder and saute till the raw smell disappears. Add the chopped beetroot and give it a complete mix. Pour in the water, coconut and cook covered on medium flame for 30 minutes on medium low flame. Cook until they turn soft. If needed add another 1/4 cup water and cook for further 15minutes.
Serve hot with rice/chappati/roti. You can also serve them as wraps with lettuce, ketchup and mayo.