Ingredients:
1/2 kg chuqandar (beetroot) 
1 small onions skinned and finely choppe 
2 tomatoes, chopped 
1 teaspoon salt 
1/4 teaspoon turmeric 
1 teaspoon red chili powder 
1/2 cup water 
1/2 cup oil 
3-4 green chilies, thinly sliced 
Method:

1. Peel and thickly shred beetroot. Place beetroot, onion, tomatoes, salt, chili powder and turmeric powder and in a heavy based medium skillet. Cover and cook over medium-low heat, until the vegetable is cooked through, about 15- 20 minutes. 
2. Add oil and green chilies, stirring constantly, cook over medium heat for about 5 minutes or until oil separates and all the moisture has evaporated. 
3. Serve with chapati or paratha and mixed pickle.