2 carrots washed, peeled & cut into small pieces
One large bowl peas
1 tsp jeera (cumin seeds)
1 pinch of hing (asafoetida)
1/2 tsp haldi (turmeric powder)
1 medium sized tomato, chopped
1 tsp chili powder
2 tsp dhaniya jeera powder (coriander & cumin powder)
1/2 tsp garam masala powder
Chopped Coriander leaves
Heat oil in a pan and add the jeera. When it changes colour put hing & haldi. Add the carrot & saute for a few min. Add the peas and cook on medium heat for about 3-5 min.
(The colours were looking so vibrant that I could not resist taking this snap. I only wish we could get those red carrots here that we get in India)
Add the chopped tomatoes & mix. Now add the salt, chili powder, dhaniya jeera powder & Garam Masala powder & mix properly. Cook for 2-3 min.
Add enough water to immerse the carrot & peas. Cover & cook till the carrots are tender. Add the coriander leaves & mix.
Now simmer & cook without the cover till the water evaporates. Garnish with some more coriander leaves.