1. Contributor: srividya hari
yeah radish, turnip, beets same to same oke laaga curry chesthanu. 2-3 types chesthanu depending on my mood.
type
1: wash, peel and cut into small cubes, boil them until soft with salt,
drain water, (reuse water in rasam or drink with lil pepper). In a pan,
do the thalimpu with curry leaves, add these cubes mix well, adjust
salt and chilli powder simmer it for 5 mins and serve.
type2: same as above, in the end add some grated cocunut and if you like add some frozen peas while simmering.
type3:
same as above, instead of coconut, add some pappula podi, or peanut
powder or kura karam whatever you like. for radish add nuvvula podi, it
gives extra taste. beets and turnip any powder gives taste.
i do this, you can cut into cubes or grate them finely or if you have a food processor do the long julienne type.
I
once added grated paneer to my beets curry (running low on beets and
had some leftover paneer) it actually tasted good, but again it depends
on your taste buds.
I
once had leftover senagalu from varalaksmi vratham perantam, so added
that in my beets curry again taste buds, my taste buds are so
co-operative they will like if it has a edible food tag to it. 
last but not least you can do the stuffed parathas with all the 3 the same way like muli paratha.
oops
forgot to add one more variety, wash, peel, cut into cubes, boil with
salt, drain water. In a pan do the thalimpu (u can skip if you are not a
fan of thalimpu, my dh is!!!) add finely chopped onions, fry them until
translucent, then add finely chopped tomatoes, cook them until soft,
add dhaniya, jeera powder, add a pinch of mustard powder, then add
chilli powder, give it a stir and wait a min before adding boiled
beets/turnips. if it is too dry, add a spoon of thick yogurt beaten
smoothly, and simmer until the yogurt gets cooked and the curry is dry
but not burnt. you can garnish with cilantro ( i dont do it always,
depends on my mood and time) and serve hot with rice or roti. :-)
