From Quick & Easy Indian Cooking by Madhur Jaffrey

2 lbs. Beets without stems and leaves
1 tsp. ground cumin
3 Tb. vegetable oil
1 tsp. ground coriander
1 tsp. cumin seeds
¼ tsp. ground turmeric
1 bay leaf
¼ tsp. cayenne pepper
1 cup skinned tomatoes chopped
¾ tsp. Kosher or sea salt

-Peel the beets and cut them into 1” chunks
-Put the oil in a wide, medium-sized pan and set over high heat
-When the oil is hot, put in the cumin seeds and bay leaf, as soon as the bay leaf darkens slightly (this takes just seconds) put in the tomatoes, ground cumin, ground coriander, turmeric, cayenne pepper, beets, salt and 1 ½ C water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30- 40 minutes or until beets are tender.