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

Name: 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)

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Beets have an inherent sweetness that plays a crucial role in balancing out the heat from the chiles and the sharp bite of the ginger in this curry. Savor it as

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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)