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1
Separate the greens from the beet bulbs (you can cut them off or twist, yank, and tear them away-whatever your state of mind). Rinse the greens under cold running water and shake off the excess water. Arrange the greens in a stack on the cutting board and slice the bunch into thin shreds-including the deep red, juicy stalks, Transfer them into a small bowl. Trim off and discard both ends of each beet bulb. Peel them with a vegetable peeler, and rinse then under running water. Cut the bulbs into 1-inch cubes.
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2
Heat the oil in a medium-size saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the beets, curry leaves, and chiles. Stir-fry to coat the red beets with the mustard seeds, 1 to 2 minutes. Then reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the beets are braised, 10 to 15 minutes. (The beets will sweat, releasing some liquid, in which they will cook.)
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3
Add the beet greens, salt, ginger, and 1 cup water. Once the blood-red curry comes to a boil, cover the pan and simmer, stirring occasionally, until the beets have absorbed most of the liquid and are tender when tested (or more appropriately, tasted), 25 to 30 minutes. Then serve.
