Stewed Beets with Beet Greens & Ginger from 660 Curries by Raghavan Iyer

Ingredients

• 3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne)
• 6 to 8 medium-size to large fresh curry leaves
• 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
• 1 teaspoon black or yellow mustard seeds
• 1 teaspoon coarse kosher or sea salt
• 2 tablespoons canola oil
• 2 large beets with their green tops (about 1 pound total)