A special combination of carrot & fenugreek leaves
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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Fenugreek leaves : 1 bunch -
- Carrots cubed : ¼ k gm -
- Cumin seeds : 1 tsp -
- Asafoetida : ½ tsp -
- Green chillies finely chopped : 2 - 3 nos
- Ginger, finely chopped : 1 tsp -
- Red chilli powder : ½ tsp -
- Coriander powder: 1 ½ tsp -
- Dry mango powder : ½ tsp -
- Garam masala powder : ½ tsp -
- Oil : 2 tsp -
- Salt to taste -
Ingredients
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Instructions
- Finely chop the fenugreek leaves. Wash and remove all the excess water.
- Heat oil in a pan and add whole jeera, green chillies, asafoetida and ginger and fry for minutes.
- Enter Step
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- Add the chopped fenugreek leaves and sauté for 2 - 3 minutes.
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- Add the cubed carrots, red chilli powder, coriander powder and salt and mix well.
- Enter Step
- Cover and cook on a low flame for 5 - 7 minutes or till the carrots are cooked.
- Add garam masala powder and dry mango powder and fry or 2 - 3 minutes.
- Serve with roti / paratha.
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