Warm some ghee, add fenugreek seeds, after a minute when you smell aroma the roasted fenugreek seeds, add grated beetroot. Cook beetroot in just enough water with tamarind and salt.

Warm ghee for tempering, fry garlic and keep aside.
Add mustard seeds, red chilly, curry leaves, asafetida and when mustard splitters add to beetroot curry along with garlic and cilantro.

Serve hot with rice.