Beetroot stirfry

Beetroot is invariably on the "avoidable" category on the grocery list for most of us, although this vegetable is nutritious. This idea came to me from a dish a schoolfriend's mom used to make. I just adapted it to my taste.

Ingredients (serves 2):
2 medium sized beetroots, peeled and grated coarsely
1 tsp chopped garlic
2 tbsp posto (poppy seeds)
1/2 tsp chilli powder
2 tbsp oil
salt and sugar to taste

Method:
Heat oil in a pan and fry the garlic. Add the chopped beetroots and stirfry for atleast 6-7 minutes till half done. Season with salt and sugar and add the chilli powder. Cover and cook till done.
If there is any trace of water, then remove lid and cook on high till absorbed. Serve with hot rice.