Follow these steps for perfect results
Potato
Peeled and chopped
Carrot
Peeled and chopped
Green Peas
Mustard Seeds
Cumin Seeds
Curry Leaves
Turmeric Powder
Red Chili Powder
Asafoetida
Green Chili
Slit
Salt
(Black salt for fasting)
Oil
Fresh Coriander
Chopped (for garnish)
Heat oil in a pan or kadhai.
Add mustard seeds and let them splutter.
Add cumin seeds and asafoetida, mix well.
Add curry leaves and cook for 2 minutes.
Add green chillies.
Add potatoes, carrots, and green peas.
Add 1 cup of water and cook on low heat until the potatoes and carrots are tender.
Add turmeric powder and red chili powder, mix well.
Add salt and cook for 2 more minutes.
Garnish with fresh coriander and serve hot.
Expert advice for the best results
Adjust spice levels to your preference.
Ensure vegetables are cooked evenly to avoid mushiness.
Add a squeeze of lemon juice for extra tanginess.
Everything you need to know before you start
5 mins
Vegetables can be chopped in advance.
Garnish with fresh coriander leaves and a sprinkle of red chili powder.
Serve hot with roti or rice.
Serve as a side dish with dal tadka.
A warm and comforting pairing.
Discover the story behind this recipe
A common everyday dish in North Indian households.
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