Ingredients vegetarian 4 servings

• 1 cup Carrot (chopped)
• 1 cup Lilva (fresh pigeon peas)
• 1 cup Cauliflower (chopped)
• 1 tsp chilli powder
• 1 tbsp turmeric powder
• 1 tsp Hing (asafoetida) powder
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 2 tbsp Oil
  
• Salt to taste
• Coriander leaves for garnish

Directions

1. Heat the oil in pan and add mustard seeds and cumin seeds. When the seeds start spluttering, add asafoetida powder and lilva.
2. Add chopped cauliflower and carrot when Lilva is cooked.
3. After 5 minutes of cooking, add remaining ingredients.
4. Mix well, cover and cook for 5 minutes. Carrots and Cauliflower do not need to cook completely.
5. Transfer to a serving dish and garnish with coriander leaves.
6. Serve with Roti.
   

Comments