Ingredient:
2 cup Carrots, cut into cubes
2 cup Fenugreek Leaves (methi), chopped
½ tsp Cumin Seeds (jeera)
½ cup Onions, finely chopped
3 to 4 Green Chilies, finely chopped
1 large Garlic Clove, finely chopped
12-mm piece Ginger, finely chopped
¼ tsp Turmeric Powder (haldi)
2 tsp Coriander Powder (dhania)
2 tsp Oil
Salt (to taste)
Method:
Take a non-stick pan and heat oil in it. Add cumin seeds.
When the seeds start to crackle, put onions, green chilies, garlic and ginger in it and saute for 2 minutes.
Now, add fenugreek leaves and saute for 2 more minutes.
Add carrots, turmeric powder, coriander powder, salt and a cup of water to this mixture and stir.
Cook this mixture on slow flame and let the moisture evaporate from it. Make sure that the carrots are tender.
Serve hot with rotis.
2 cup Carrots, cut into cubes
2 cup Fenugreek Leaves (methi), chopped
½ tsp Cumin Seeds (jeera)
½ cup Onions, finely chopped
3 to 4 Green Chilies, finely chopped
1 large Garlic Clove, finely chopped
12-mm piece Ginger, finely chopped
¼ tsp Turmeric Powder (haldi)
2 tsp Coriander Powder (dhania)
2 tsp Oil
Salt (to taste)
Method:
Take a non-stick pan and heat oil in it. Add cumin seeds.
When the seeds start to crackle, put onions, green chilies, garlic and ginger in it and saute for 2 minutes.
Now, add fenugreek leaves and saute for 2 more minutes.
Add carrots, turmeric powder, coriander powder, salt and a cup of water to this mixture and stir.
Cook this mixture on slow flame and let the moisture evaporate from it. Make sure that the carrots are tender.
Serve hot with rotis.
