In a bowl, use your hands to mix the beetroot with the fenugreek, turmeric, chilli powder and 1 tsp salt.
Heat a non-stick frying pan or wok over a medium-high heat. Add the coconut oil and curry leaves, then cook until they sizzle.
Now add the onion, garlic, chilli and a pinch of salt. Cook, stirring, for a few minutes, until the onion is starting to turn golden brown, then add the beetroot and fry for about 2 minutes, stirring to mix with the pan contents.
Add the sliced tomato and fry for a little longer. When it is starting to release its juice, add the coconut milk and 1 tsp salt. Cover and cook for 30-35 minutes, or until the beetroot is cooked through.