Please do. I' think I'll try it out again tonight -- and this time I will write down how I'm doing it.
Also - for fats in Indian I always use a mixture of ghee & olive oil, if I haven't mentioned it. Ah, yes, I did. But it's always worth mentioning... makes such a splendid base when frying the onions.
And I may have missed the essential beginning to all things: ghee & olive oil heating at medium heat -- add the onions seeds. Once they start popping turn down gently. Once they all start popping, make sure not to let them burn and be ready to add the onions. Can't have enough onions.
Also: Can't really go wrong adding other veggies; today I threw in Okra and half an eggplant, because they were still around.
If you really want to impress guests, you can separate the ingredients (potatoes and most of the onions in one pot; okra, for example, in another; the red beet in a third) and make the same meal trice, as it were (same steps, parallel; potatoes taking the longest, okra the least long) and only toss it together as you serve it... that way, you have three vibrant colors rather than the uniform red of the red beet.