Chop onion and tomato into fine pieces.

Chop beetroot and carrot into square pieces and boil them together.

Separate the water and keep it aside.

Heat oil in a pan and add mustard seeds.

After the mustard seeds splutters add the curry leaves.

Add the onion and fry till translucent.

Add chilli powder and fry for 2 minutes.

Add the sambar/rasam powder and fry for 2 minutes.

Add the tomato and fry till the oil separates.

Add the boiled beetroot and carrot and mix well.

Add some water (from step 2) and salt to taste.

Close the pan and cook on medium heat for 5 minutes till the curry thickens.

:- Garnish with coriander leaves.