In a bowl, add 1 cup of water with rock salt, turmeric powder and black pepper. Stir well and add dry roasted curry leaves, mustard seeds, cumin seeds, chopped green chilli, grated beetroot and ginger to this and cook for about 2 minutes. Now add potatoes, peas and cauliflower, stir well, cover with a lid and cook for about 20 minutes on medium flame. Turn off the gas, add 2 tbsp unsweetened peanut butter, chopped tomatoes and coriander. Mix well, cover with a lid for 2 minutes and serve hot with chapatis.