Tuesday, June 30, 2009

Carrots Peas Corn Bhaji

1 lb Carrots1 tsp JeeraOil
1 cup Peas3-4 Green ChilliesSalt
1 cup Corn3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
Fresh Dhania

Peel and finely chop the carrots.
In a skillet, add jeera and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the peas, corn and chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
Season with Dhania and serve.

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