In a large pan, heat the oil and sauté the beetroot for four to five minutes.
Meanwhile, make the paste. Blend the mustard, sesame, and cumin seeds. Add the garlic, coconut, ginger, and chili next. Add a little water and blend into a smooth paste.
Add this to the beetroot and cook on low heat for five minutes. Let it cool.
Add yogurt, season with salt to taste, and stir in the lime juice.
Pour into a serving bowl and set aside.
Heat coconut oil in a small pan. When hot, add mustard seeds. As soon as they start spluttering, add the asafoetida, curry leaves, and chili.
Pour this tadka over the beetroot dip and serve.