Wash and finely chop all the vegetables, then set them aside. Heat ghee in a large pan. Add the onion and cook for 2 minutes. Add the mustard seeds and cumin seeds, and let them sizzle. Add all the finely chopped vegetables and cook on low heat for 5 minutes.

Add turmeric powder, salt, and red chili powder to the sautéed vegetables. Mix well. Add the soaked samak rice and mix thoroughly.

Add water as needed, mix well, and cook until the samak rice is done, or simmer for 5 minutes on low heat.

Add cilantro, mix well, and serve the hot khichdi on a plate.