Ingredients:

• 1 cup – finely chopped Carrot
• 1 cup – peas
• 1 tbsp – Methi seeds
• 1 pinch – Hing
• 1 tbsp – oil
• 1 tsp – Turmeric
• 1 tsp – chilli powder
• Coriander leaves for garnishing

Method:

1. Heat oil in kadai. When hot, add hing, methi seeds and fry till the seeds are brown.
2. Add turmeric powder, chilli powder and immediately add the chopped carrot and peas.
3. Cook this well and sprinkle salt.
4. Garnish it with coriander leaves before serving.

Recipe courtesy of Swetha A Saxena