Ingredients:

• fresh Carrots – 2
• Potatoes – 2
• Fenugreek seeds – 1 tsp
• Cumin seeds – 1 tbsp
• Turmeric powder – 1 pinch
• oil for stir frying
• peppercorn as required
• Curry leaves – a few
• salt to taste
• Black pepper powder – to taste

Method:

1. Wash and peel potatoes. Cut them into small cubes. Wash carrots and cut them into pieces to match potatoes. Dry roast peppercorn and cumin seeds and keep aside.
2. Heat oil in a pan and add fenugreek seeds and curry leaves and allow to splutter.
3. Then add the potato and carrot pieces, turmeric, and salt, and stir fry till the vegetables are done.
4. Finally add pepper powder and fry for two minutes.
5. Goes well with ghee rice and sambar rice.

Recipe courtesy of Usha Sriram