Ingredients
2 cans diced beetroot, drained
1 sprig curry leaves
5 dry red chillies, chopped finely
1 tsp mustard seeds
A pinch of hing
2 cups buttermilk
1 cup water
Salt to taste
2-3 tsp oil

Method
Heat the oil and add mustard, red chillies and the 
curry leaves.
When the mustard starts to crackle, add the beetroot 
and salt to taste.
Cook covered till the beetroot is done.
Add the buttermilk, water and the hing and mix well.
Heat on a low flame for 2-3 minutes.
Eat hot with plain rice.