Beetroot Palya (Sabzi).

The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet .
As a root vegetable, usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable.
As a leaf vegetable, The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed in which case it has a taste and texture similar that of spinach.
Below is the recipe for beetroot palya or beetroot sabzi.

Time Required: 20 Minutes
Serves: 4
 
Ingredients:
2 Beetroot, chopped
1 Onion, chopped
2 Green chillies, chopped
2 tbsp Oil
1 tsp Musturd Seeds
1 tbsp Channadal
1 tsp Masala powder
4 tbsp Oil
8-10 Blackneem leaves
1/2 cup Coriander leaves, chopped
1/2 cup Grated Coconut
1/2 cup water
Salt to taste

Method:
Heat oil, put musturd seeds when it splutter add channadal when it turns golden brown put onion, green chilies, blackneem and then beetroot, stir properly if needed add some water and after 5 mins add masala powder, salt, coriander leaves, coconut and water close the lid and leave until beetroot gets boiled with masala and all inredients.

Capsicum Masala

Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or sweet pepper and typically just capsicum in Australia, New Zealand, and Indian English. The large mild form is called bell pepper in the U.S. and Canada. They are called paprika in some other countries  (although paprika can also refer to the powdered spice made from various capsicum fruit).
Below is the recipe for capsicum masala/sabzi/palya

Time Required: 20 Minutes
Serves: 4
 
Ingredients:
3 Capsicum, chopped
1 Onion, chopped
2 Green chillies, chopped
2 tbsp Oil
1 tsp Musturd Seeds
1 tsp Masala powder
4 tbsp Oil
8-10 Blackneem leaves
1/2 cup Coriander leaves, chopped
1/2 cup Grated Coconut
1/2 cup water
Salt to taste

Method:
Heat oil, put musturd seeds when it splutter add onion, green chillies, blackneem after 5 min add capsicum and stir properly until capsicum gets shriked if needed add 2 spoon of water and after 5 mins add masala powder, salt, coriander leaves, coconut and close the lid and leave until capsicum gets boiled with masala and all inredients.