Just a off beat combination that works in a surprisingly good way.
The bitter fenugreek leaves meet green peppers and complimented by sweet beetroots.
Heat sunflower oil. Add a few drops of coconut oil for the flavor. Add the chilies and cook on high heat. Two mins later add the chopped fenugreek leaves. Once they dry up in the high heat, add the beets. Continue the high heat as we don’t want them to cook by boiling. In just 2-3 mins the dish is ready. Season with salt.