Heat oil in wok, crackle mustard seeds, asaefotida and curry leaves when it stop crackling add beetroots n mix it well. Cover the lid and cook for 3 minutes on low flame.
Add coconut n mix it well.
Add salt n black pepper powder, sprinkle some water again cover n cook for 3 to 4 minutes on low flame.
Add coriander leaves and mix it well.
Finely add lemon juice n mix it. Switch off the flame.
Serve this beetroot poriyal hot or warm as a side dish with sambar-rice or rasam-rice or even dal-rice. can also be had with chapatis. Don't forget to garnish some coriander leaves and lemon.
Notes
You can also add grated beetroots and coconut but I like to have this with dal rice so I added chopped.