Peel off the beetroot and onion, trim the edges of beans and remove the fiber if any. Cut beetroot in to medium thick slices and chop each slice lengthwise in to 1.5" long strip. Similarly chop onion, ginger and beans in to 1.5" long strips.

Heat a cooking pan with all the seasoning ingredients mentioned above and as the mustard seeds crackle, include onion strips. Saute till the onions turn soft and translucent. Next add ginger strips and slit green chillies, stir for a while. Followed by that you need to add all chopped vegetables. Saute and let it cook in oil itself with closed lid for about 5 minutes.

When the vegetables turn half cooked in oil, add turmeric powder, salt and enough water up to the level of vegetables. Cover with a lid and cook till the vegetables are soft and easily chewy-able. Include spice powders like coriander powder and sambar powder. Combine well. As it boils switch off the flame, squeeze lemon and garnish with chopped coriander leaves.

A plain, simple beetroot curry without coconut and lentils is ready to serve with steamed rice and chapati.

Do not compromise with oil. This curry requires little more oil than normal curries. Vegetables should soften halfway in oil itself.

Chopping all vegetables in to equal sized strips give the curry good look and texture.

Do not over pour water to the curry which makes the curry very thin. It should look like vegetable pieces immersed in rasam.

Use your regular sambar powder either home made or store bought one.