|1 lb Carrots||1 tsp Jeera||Oil|
|1 cup Peas||3-4 Green Chillies||Salt|
|1 cup Corn||3-4 Curry Leaves|
|1 pinch Turmeric|
|1 pinch Hing|
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.