1.Heat oil in a pot, add cumin seeds and mustard seeds, let them pop.
2.Add the asafoetida followed by the beet chunks.
3.Put salt, curry leaves, green pepper and water.
4.Cook for five minutes until water gets absorbed and the beets get soft.
5.Turn off the stove and let the beets cool down completely.
6.Add the beaten yogurt and mix well.
7.Transfer to a bowl.