Step 2: In a pan, heat some oil. Drop the mustard seeds and curry leaves and watch them splutter for a minute or two.
Step 3: Add in the onions and cook until light brown.
Step 3: Now add the chopped beetroot and potato. Coat with turmeric, meat masala and salt to taste. Cover and cook. Keep stirring it in between to avoid burning.
Step 4: Let it cook for up to 30 minutes on low-flame or until done.