• Heat oil in a pan over medium heat.
• Fry the mustard seeds.
• Add onion and fry until it turns brown.
• Mix green chillies and keep stirring.
• Add the grated beetroot, curry leaves, ginger, and salt
• Simmer it until the beetroot is cooked properly.
• Add curd to the mixture when cool.
• Beetroot Pachadi is ready.