INGREDIENTS:
Carrot - 1 Cup finely chopped
Peas - 1/2 Cup (I used frozen peas)
Grated coconut - 3 tsp
Salt - as needed
To temper:
Oil - 1/4 Tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
Red chillies - 2 broke it
Curry leaves - few
HOW TO MAKE:
Finely chop the carrots, wash the frozen peas and keep aside.
Heat oil in a kadai, splutter mustard seeds add red chillies and curry leaves. Add asafoetida. Add chopped carrots and peas. Add 1/4 cup of water and needed salt. Mix well and keep on till the vegetables get cooked.
Do not add water much. Check the vegetables got cooked, if the water got absorbed then just sprinkle it and cook it the vegetables cooked well. Add grated coconut and mix well.
Serve with Sambar rice, rasam & curd rice.
TIPS:
You can add sabji masala if you like.
Do not add more water, the veggies will get mash or will get stick one by one.
You can use the same method to prepare with cabbage, beans, beetroot, Corn & Spinach varieties.
Comments
Post a Comment