This is a winter special dish common all over North India.
Carrot – 500 grams
Peas – 100 grams
Potato – 2 piece
Green Coriander – 2 teaspoon chopped
Tomato – 2 piece
Mustard oil – 2 to 3 teaspoon
Asafotida – ¼ teaspoon
Cumin seeds – 1/2teaspoon
Whole red chili -1 piece
Red chili powder – 1/4teaspoon
Turmeric powder-1/2 tsp
Salt – To taste
Take the oil in a kadhai .
Temper with asafetida ,cumin seeds, whole red chili .
Add coriander powder, turmeric powder and red chili powder.
Put all vegetables carrot, peas and potato, peeled and chopped, into the kadhai .
Put salt over it and mix well. Cover the kadhai for 10 minutes and let it cook .
Keep on checking so that the contents don’t stick to the surface of the kadhai.
Keep cooking the covered mixture at low flame till the contents turn soggy and the potato can be smashed with little effort .
Now put chopped tomatoes to the mixture. Cook for ten more minutes.
This gives sour flavor to the food. Add chopped green coriander to garnish.
Flip the mixture around. And its Carrot Peas in Potato is ready to be served Roti or Paranthas.
This is a simple yet very tasty dish.
Recipe Credit Mamta Bhabhi