3 Tbs. canola oil
5 fresh curry leaves
2 tsp. brown mustard seeds
1/2 tsp. cumin seeds
1/2 cup finely chopped yellow onion
1 Tbs. finely chopped garlic
1 Tbs. finely chopped ginger
1 whole Thai green chili, chopped
2 tsp. ground coriander
1/4 cup grated fresh or frozen coconut
2 tsp. kosher salt
8 cups peeled beets, cut into 3/4-inch cubes
1/2 cup water
Heat the oil in a large pot over medium heat until it shimmers. Add the curry leaves, mustard seeds, and cumin seeds. When the seeds and leaves start to sizzle, add the yellow onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Add the garlic, ginger, and chili and cook, stirring occasionally, for two minutes. Add the coriander, coconut, salt, beets, and water. Bring to a simmer and cover. Let simmer for 10 minutes, then remove lid and let the liquid evaporate while the beets cook until tender, 20 to 30 minutes. Stir occasionally.