Beetroot and carrot stir fry

Heat 1 table spoon olive oil. Add mustard seeds, 1/2 garlic, 1/4 inch ginger and 1 crushed red chilli. Add 1/2 sliced onion, 1/2 beetroot and 1 small carrot (all diced). Stir well. Add 1 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp red chilli powder. Mix well. Stir until half cooked. Now cover with a lid and cook for 5-7 times. Stir again and cook uncovered for 5 minutes. Garnish with curry leaves. Serve hot,