Prep: Wash, peel and Chop two medium sized beet root and two decent sized carrots in thin slices and a length of 2" or so. The way you chop is important in this dish.
Start Cooking:
Heat Oil in a Kadhai or Wok or a wide mouthed frying pan. I used Olived Oil and it is fine but you can use Canola or Peanut or Sunflower oil. No mustard oil here.
Temper the Oil with 3/4 tsp of Kalonji/Nigella seeds. When the spices start popping add 1/3 cup of chopped red onion and 5-6 slit hot Indian green chili. Note: you can substitute the Kalonji with Paanch Phoron if you wish
Once the onion turns pink and translucent add the chopped beet root and carrots
Add salt, a little turmeric and fry for 2-3 minutes so that the veggies is nicely coated with what little spice you have there.
Cover and cook at medium heat. Every few minutes raise the cover and give theveggies a good stir.
You might need to sprinkle a little water but that would be very little just to create moisture to aid in the cooking.
Cook till the beet root is well done(carrot will cook quicker hopefully). Give one more good stir and taste-adjust for any seasoning. Enjoy with roti or by itself
Note: I do not add garlic or any other spices in this dish but you can add a little garlic along with the onion & green chilli, I think it might give a nice kick to the dish
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