Boil chopped beetroot in water for 15 to 20 minutes.
Chop onions and tomatoes.
Heat oil in pan, add bay leaf and cardamom.
Add finely chopped onion and saute it well. Add small amount of salt to make the cooking faster.
Once onion turns color add chopped tomatoes in it and saute well.
Add turmeric powder, chili powder, and garam masala.
Add boiled beetroot along with its water.
Add one teaspoon sugar (optional) to enhance the taste.
At last add the coconut paste and allow it to boil. You could also add cashew nut paste (it acts as a thickening agent).
Transfer content to serving bowl and serve hot with chapati.

1 teaspoon cumin
2 bay leaf
2 cardamom, crushed
salt to taste
chili powder as per taste
1/4 tablespoon garam masala powder
1/2 tablespoon turmeric powder
1/2 coconut, paste of
2 clove
4 garlic cloves
1 cinnamon
2 medium onions, chopped
2 medium tomato, chopped
250 gram beetroot
1/2 teaspoon sugar, optional