Ingredients:
Beetroot - 1, peeled and cut into small pieces
Carrots - 2, peeled and cut into small pieces
Potatoes - 2, peeled and cut into small pieces
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Salt as per taste
Ghee - 1 tsp
Curry Leaves - 1 sprig

For Tempering:
Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Urad Dal - 1 tsp
Dried Red Chilli - 1, halved

Method:
1. Heat oil for tempering.
2. Fry the tempering ingredients.
3. Add the vegetables, turmeric powder, chilli powder, pepper powder, salt and 1/4 cup of water.
4. Cover pan and cook over low-moderate heeat for 5 to 8 minutes, till vegetables are tender.
5. Remove from heat and add ghee.
6. Add curry leaves and mix well.
7. Serve hot with rice.