Remove the leaves from the beets, rinse and chop them, then set aside for later.  Boil the beets until cooked but not soft.  Peel the skin and cut the beets into small, ½-inch pieces.

Heat oil in a pan then add mustard seeds and Urad dhal.  When the mixture sputters add onions, green chilies, curry leaves (optional), and salt to taste.

When the onions turn light brown, add the beet leaves and cook for 3-5 minutes.

Add tomato puree and cook for 3-5 minutes until the tomatoes are cooked.

Add beets and salt to taste. Mix all ingredients well and cook for another 5 minutes on low heat with the lid closed.  Do not overcook beets.

Eat with flat bread or rice.