Heat the oil in a medium, nonstick frying pan over medium-high heat.
Once hot, add the asafetida, followed immediately by the cumin seeds.
Let them sizzle for a few seconds until fragrant.
Add the fenugreek seeds and, a second later, add the diced beets, grated ginger, ground coriander, and ground cumin.
Stir-fry for 2-3 minutes, coating the beets in the spices.
Stir in the turmeric and chili powder and cook for another 30 seconds.
Pour in 1 cup (240 ml) of water and ½ teaspoon of salt.
Bring the mixture to a boil, then cover the pan, reduce the heat to low, and let it simmer gently for 20 minutes, or until the beets are fork-tender.
Add the chopped tomatoes to the pan. Increase the heat to high and cook, uncovered, stirring frequently for 2-3 minutes.
Continue cooking until the tomatoes have softened and the liquid has mostly been absorbed.
Taste and adjust salt as needed before serving.
Don't discard the beet greens!
Sauté the stems and leaves with garlic and a pinch of salt for a delicious and nutritious side dish.
Cut the beets into uniform ¾-inch (2 cm) dice to ensure they cook evenly and become perfectly tender in the time specified.
