Daily Veg

Spring Onion and Carrot Sabji

Serving – 2

Spring onion, chopped – 1 bunch
Carrot, chopped – 150 gm
Oil – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Hing (asafoetida) – pinch
Turmeric powder – ¼ Teaspoon
Red chilly powder – ½ Teaspoon
Coriander powder – ½ Teaspoon
Salt to taste
Amchur (dry mango) powder – ½ Teaspoon

Heat oil in kadai, add cumin seeds, hing and mix well.

Add chopped onion, carrot, turmeric powder, red chilly powder, salt, coriander powder, amchur powder and mix well.

Cover  kadai with lid and cook for 8 to 10 minutes or carrots become soft.

Serve with roti.