Chop beans to small sized pieces and boil in a glass of water along with 1/2 tsp of salt on a low flame for about 20 minutes.

Peel beetroot, cut into small peices and wash it thoroughly by running under tap water until colour of beetroot goes off.

Boil beetroot pieces on low flame and wash it again and again to remove the color of beetroot.

Heat oil in a pan or a kadai(preferably non-stick kadai).

Fry the Bengal gram, black gram, mustard, red chilly, cumin, curry leaf, ginger pieces, onion pieces, slit green chillies, turmeric powder and saute for a while until onion turns golden brown.

Add the boiled beans and saute for 5 minutes. Cover the lid and cook for 5 minutes.

Add salt, red chilli powder, coriander powder and the boiled beetroot pieces and saute for 3 minutes and cover and cook for 5 minutes.

Remove the lid, add grated coconut and saute for 2 minutes.

Switch off the flame and now garnish with coriander leaves and leave the curry covered for 10 minutes.

:- Please check for the salt level and adjust accordingly since u already used 1/2 tea spoon of salt in boiling the beans.

Hi all working woman, Try this recipe. This curry is real tasty & yummy. This stays good for 1 week when stored in refrigerator. U can also use carrot in place of beetroot or both carrot and beetroot together can be used.