Methods

Beet Paliya:

1. Heat a 10 inch pan on medium high heat with coconut oil, mustard seeds and dried chiles, and cook until the mustard seeds sputter. When most of them have popped pull the skillet off of the heat and drop in curry leaves(if using), asafoetida (or garlic), turmeric, chile powder, and ground coconut - bring heat back to low and sauté, stirring continuously for 1-2 minutes to just lightly toast the coconut. 
2. Add beets and salt - bring heat to medium and fry in the mixture for 2-3 minutes, stirring throughout. 
3. Add 1 cup of water and turn heat to high. Bring to a boil and reduce to simmer. Cover and cook for 8-10 minutes until beets are almost tender. 
4. Uncover and let the mixture reduce a for a few minutes (this might depend on your climate/humidity and you may even need to add a little water here). Add in the coconut milk and stir. Add salt to taste. Garnish with grated coconut, curry leaves, cilantro etc. Serve with rice, roti, quinoa, etc.

Lemon Coconut Cream:

1. In a small skillet on high/medium high heat add oil, chiles, mustard seeds and fry until most of the mustard seeds pop. Turn off heat and add curry leaves, asafoetida, and turmeric, and fry for about 8 seconds.
2. Add coconut milk, lemon zest, lemon juice, and salt. Bring to a quick simmer for about a minute and then check for seasoning and serve.