In a kadai/wok, heat oil. Add mustard seeds. When they splutter, add asafoetida and green chillies and finely chopped onions.
You can cover the kadai for 5 Minutes till onions turn pinkish.
Now add beetroot leaves and 1 cup water.
Cover and cook for 15 Minutes or till the leaves are cooked.
Add more water if required.
After it gets cooked, add coriander and turmeric powder.
Stir properly. Add jaggery and coconut and mix well.
Add salt as per your taste.