Wash the beetroot thoroughly. Cut into ½ inch cubes.
Turn on the flame and heat oil in a pan. Once the oil is hot add the cumin and mustard seeds. Once they splutter add the curry leaves and turmeric.
Now, add the chopped beetroot. Keep stirring intermittently. Cook with the lid closed.
After 5 minutes, add salt and toss well.
Keep cooking until the beetroot is cooked.
While the beetroot is getting cooked, coarsely ground roasted sesame and roasted sesame together.
Once the beetroot becomes soft, add red chilli powder. Mix well.
Now add the ground powder of roasted sesame seeds and the groundnuts.
Toss well till the beetroot is covered with the mixture.
Cook on a slow flame for 5 minutes before turning the flame off.