Take 2 beetroots and cut them into small pieces.

Heat 2 tbsp of refined oil in a frying pan.

Once the oil is hot, add the beetroot pieces and stir-fry for 4 to 5 minutes. Then, transfer them to a bowl and let them cool for some time.

In the same frying pan, add 4 tbsp of refined oil. Heat the oil, then remove 2 tbsp and let it cool for some time.

Into the remaining oil, add 2 tbsp of black mustard seeds. Let them crackle, then add 1 tbsp of fenugreek seeds, 1 tbsp of curry leaves, 5 to 6 green chilis (cut into small pieces), 8 to 9 garlic cloves (cut into small pieces), and 2 tbsp of ginger slices. Sauté the ingredients for 2 minutes.

Add 1 tbsp of turmeric powder, 3 tbsp of red chili powder, and 1 tbsp of salt. Sauté all the ingredients for 2 minutes.

Pour ½ cup of vinegar into the mixture and cook for a few minutes.

Add 1 tbsp of rock salt to the mixture and cook for a few minutes.

Now, add the beetroot pieces into the mixture and cook for a few minutes over low flame.

Store the beetroot pickle in a sun-dried container. Add 2 tbsp of oil in the container to extend the shelf life of the pickle.

Your beetroot pickle is ready!