Place the trimmed beets into a pan of cold water and bring to a boil over medium heat. Simmer for 40 to 60 minutes until they are tender and a knife slides easily through the center.

Create a fine coconut paste by blending half the mustard seeds, half the curry leaves, all the coconut, garlic, green chiles, ginger, cumin seeds, and half the yogurt in a food processor.

Incorporate the remaining yogurt into the paste and blend once more until smooth, then set aside in a bowl.

Drain the tender beets and allow them to cool before slipping the skins off with your fingers. Slice the peeled beets into wedges about half an inch thick.

Heat the oil in a large lidded frying pan and add the remaining curry leaves and mustard seeds. Once they begin to crackle and pop, add the beet wedges and stir-fry for 2 minutes.

Pour in the coconut yogurt paste and add the salt. Cover the pan and cook for 8 minutes before serving.