Peel the potatoes and carrots (a good quality potato peeler will help to peel the vegetables easily) and cut them in to medium sized pieces. I just sliced the carrots in round, with little thickness. Keep the diced potatoes and carrots aside.
Remove the skin and slice the onions too.
Heat oil in a pan and add the mustard seeds.
When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.
Add the chopped onions and saute for few minutes (about 7 to 8 minutes) or until the onions are transparent or browned (even better if its little browned).
Add the diced potatoes and carrots to the pan, add salt and saute for about 2 minutes.
Add the ¼ cup of water and bring the mixture to a boil.
As the mixture starts boiling, close the pan and cook in low heat for about 3 minutes.
Meanwhile prepare the tomato puree by blending the tomatoes and water in a blender until smooth.
Add this to the pan and saute for about 2 minutes or until the mixture starts boiling.
As the mixture starts boiling, cover the pan with lid and cook well for about 7 to 8 minutes or until the vegetables are well cooked and soft.
Add all the spices and stir well to blend with the gravy and let it cook for another 1 to 2 minutes. The mixed vegetable curry with potatoes and carrots in tomato gravy is ready to serve! Serve the delicious potato carrot curry with rice for lunch or dinner or as a side dish with chapathi, poori, dosa or idli for breakfast & dinner!