A favourite Indian recipe with a vegetable that is Indian in origin.

To serve: 4

2 large sized Carrot (1/2 inch cubes)
2 medium sized Tomato (quartered)
1 cup Green peas (shelled)
1/2 tsp Fenugreek seeds
1 tsp Fennel seeds
1 tbsp Coriander seeds
2 tbsps Ghee
5-6 Curry leaves
1/2 tsp Cumin seeds
1/4 tsp Asafoetida
Salt to taste
1 tsp Red chilli powder
1/4 tsp Garam masala powder

Dry roast and grind fenugreek seeds, fennel seeds and coriander seeds to a coarse powder. Heat ghee in a kadai. Add curry leaves and cumin seeds. When the seeds change colour add asafoetida and tomatoes and sauté on medium heat for half a minute. Add ground masala powder and continue to sauté for a minute. Add green peas, carrots and salt along with half a cup of water. Cover and cook till vegetables are almost done. Add red chilli powder and garam masala powder and cook for another four to five minutes or till vegetables are done. Add lemon juice, stir and serve hot garnished with coriander leaves