First, start by peeling the beet and then wash them nicely.

Next, cut them into small pieces and keep them aside.

Now, peel and cut the onion in half. Slice them into thin slices. Keep them aside.

After this take a kadhai or a cooking pan.

To this, add the mustard oil (about 2 ½ tsp) and let it heat until it smokes a little.

Now, add the kaalo jeere or nigella seeds and the dry red chili (break it from the middle).

Stir and fry them for a few seconds.

To this, add the onion. Keep the flame on low to medium.

Stir and fry the onion. Let it cook until soft.

Add the beet and stir everything together.

Cover and let the beet cook for 2 minutes.

Next, add salt to taste and combine again.

Add the green peas and stir.

Let the beet cook and when they are soft, add the green chilis (slit them from the middle).

Stir occasionally until the beet is fully cooked through.

Take a taste test. Add salt if needed.

When done, turn off the flame and transfer the Beet Bhaja into a serving bowl.

Garnish

Garnish the dish by sprinkling poppy seeds or posto.