Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a small frying pan over medium heat.
Once hot, add the thinly sliced garlic and stir-fry for about a minute until it turns a pale golden color. Be careful not to burn it.
Add the grated beets to the pan with the garlic.
Continue to stir-fry for 3-4 minutes, until the beets have softened slightly but still retain some texture.
Transfer the cooked beet and garlic mixture to a medium bowl.
Add the Greek yogurt, lemon juice, and salt.
Stir everything together until well combined and uniformly pink.
To make the tarka (tempering), wipe the same pan clean and add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil.
Heat it over medium-high heat until it's shimmering hot.
Carefully add the black mustard seeds.
Once they begin to pop and crackle (this happens quickly!) , add the curry leaves if using. They will crisp up in seconds.
Immediately remove the pan from the heat and pour the hot, sizzling tarka over the surface of the beet raita.
Do not stir it in yet.
Serve immediately, allowing guests to stir the aromatic tarka into the raita at the table.
