Steam the grated beetroot.
Toss curd into a bowl of boiled and grated beets.
Combine everything thoroughly.
Add some chaat masala, salt and a sprinkle of Jeera Powder.
Mix in a few coriander leaves into the mixture.
Heat a pan pour some ghee in it, and add a pinch of hing, mustard and cumin along with curry leaves.
Add it with the beetroot yoghurt mixture.
